Foie Gras with Smoked Eel & Green Apples

Fukuoka Snow Crab Cocktail with Green Asparagus & Seaweed Brioche

Croquettes with Mulard Duck, Red Cabbage & Kumquat Marmalade

Seasonal Salad with Blood Orange, Cranberries & Belper Knolle Cheese

Alexandre Polmard Beef Tartare with Pied du Mouton Mushroom & White Onion

Pan-seared Hokkaido Scallops with Pumpkin Purée, Tarragon & Mandarin

Rainbow Trout Confit with Potato Salad, Grilled Leek & Pickled Radish

Puntalette with Black Trumpet Mushroom, Roasted Corn & Balsamic-glazed Radicchio

Currywurst & Frites

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