-
-
The expectant diners at the beginning of their feast
-
-
Ginger beer with hot Buddha’s hand espuma, hydrated chia seeds and spray-dried cane juice
-
-
Dehydrated caramelized milk skins with cocoa nibs, truffle essence and freeze-dried apples
-
-
Tapioca with coconut milk, African blue basil blossoms, candied lemon and Thai basil
-
-
Congealed Berkshire pork fat with compressed Santa Claus melon, sake-cured char roe and Blis Elixir sherry vinegar
-
-
Salted Nunavut char with black plums, raw apples, whipped laurel leaf tea and dried cod’s roe
-
-
American spot prawn poached in buttermilk whey with buttermilk curd, dill and tosaka
-
-
Cured foie gras with banana bread, elderberries, peanut and sorrel
-
-
Crystallized chestnuts with celery juice, salted chestnut cream, lovage and chestnut oil
-
-
American cobia with caramelized eggplant, freeze-dried black and green olives and yogurt curd
-
-
Ecolait sweetbreads with smoked cheese, black garlic, pickled cauliflower and nasturtium
-
-
Ecolait veal cheek braised in raw beet juice with caramelized salsify, burnt leeks and mustard
-
-
Egg whites, three ways: cedar meringue (dried), spruce meringue (raw) and vanilla meringue (poached)
-
-
Licorice marshmallow with black sugar, vanilla-cured olive and caramelized pear pudding
-
-
Persimmon with granita of flowers, boreal honey, orgeat and persimmon stock
-
-
Caramelized dairy with maple sugar, ginger frost, fragrant herbs and freeze-dried pineapple