Salad of truffles and corne de gatte potatoes, purslane and celeriac, vinegar of truffle and basil olive oil

Gratinated brill with cheese, fondue of cheese and herbs, salad, herb sauce

Iberico pork with shiitakes, tarragon sauce, cream of cauliflower, rösti of potatoes

Cremeux of chocolate with a jelly of plums, sorbet of dark chocolate, mousse of oranges