menu coverChef visits with everyone in the room. She helped us select our choices off the tasting menu.wineOne dining roomBread serviceChorizo with tonicBitter raspberrySardine with strawberryRed CodfishOne of the wonderful serversKabrarroka pudding with kataifi (foreground)winewineCrispy manioc hydrated with huitlacoche stuffed with a preparation of onion, green tea and foie grasInsideTable arrangementLobster “Sea and Garden”: Grilled lobster with crispy star shaped crepe and fresh greensA little vegetableOvo-lacto: Egg with semi crunchy shell and baobab accompanied by “lactic leaves” and curdsserver apronsMonkfish with yellow hawthorn: Roasted monkfish garnished with “crispy lobster caraiar” and yellow hawthorn adding acidic notesWhite tuna with garlic petals of different coloursRoasted pigeon with a slight touch of eucalypus served with instantly infushed citrus and pine sauceLamb with different flavors and textures accompanied with fried grapes and longanPalate cleanerEnriched melon with wrinkled tomatoes, sumac, lime and crunchy chiaSuper truffle: Cocoa and sugar truffle with chocolate and carob coreWith sauce added it melts immediatelyPlaying marbles with chocolate …Served with amaranth and oregano sauceSweet cream cheese wtih chokeberries and pearGolden footprint and ladybird: Caramelized fruits served with black sesame bread, pepper and licorice ladybird filled with yogurt and olive oil cristalinside the “golden footprint”First Mignardises traythen add smokeSecond mignardises tray – their take on HardwareChef with Charles (actually her dad is the chef but she is the chef in charge now
