Amuse Bouche

Savory popcorn meringue with truffle butter

Soup

New potato veloute with green garlic and bacon “snow”

Seafood

Seared scallop with leeks, nettle puree and brown butter

Intermezzo

Cherry blossom sorbet

Entree

Guinea fowl breast, cooked sous vide with maple tree flowers and licorice

Cheese

Camembert with rose compote and rhubarb foam

Dessert

Coconut mousse with lychee spheres, black sesame cake and mango sorbet