Green asparagus from Pertuis in transparent
raviole
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Peas from Provence
as a sausage, black Tiger Qwehli with Colonnata fat
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Parmesan cheese as
gnocchis, ham-broth and mustard shoot |
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Red mullet filet and bottarga in risotto,
wasabi espuma and flying fish eggs |
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| Milk Fed lamb from Aveyron, destructured
ratatouille |
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Pan seared Foie gras,
apple and passion fruit
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