Kane

Hamachi crudo served with cucumber, bell pepper, caper, and anchovy salsa.

Roasted beetroot served with goat cheese and a strawberry dressing.

Pork and liver pâté with pistachios, mushrooms, and cognac encased in pastry.

Tomatoes and poached peaches served with soft cheese and pickled figs.

Ricotta gnocchi prepared with peas and snow peas.

Mussels and seasonal mushrooms topped with a fig hollandaise foam.

Iberico pork served with baked potatoes, apples, endive, and lemon.

Beef sirloin served with roasted eggplant cream and labneh.

Milk log served with buckwheat, sorrel sorbet, and white flowers.

Dark chocolate mousse with gorgonzola, apricots, and lavender.

Vanilla cremeaux served with strawberry and hazelnut praline.