dining roomAppetizer – a flavored foamTo be eaten with table card made of potato starchPurple cabbageServed in a smoke surrounded bowlGame truffle with foie (frozen shaved) and mushroomsMini Babybell of Camembert truffeeSoup course comes still in the bagCut open at the tableMushrooms and seasonal vegetables, “Papillote”, (warm rocks under the bag keep the soup warm)Egg with bread and pancetta served over a light potato cream sauceThere’s the egg!Smoked chee of salmon on saffron bouillon, sea urchin, coconut air and banana crabwineSea bass with “ajoblanco” made of black garlic, broth on their own spines and Pu-chr tea with cinnamon and lemonVeal cheek donutBloom’s gin tonic and strawberryChef works the roomMe with Chef Diego GuerreroThe fishbowl – everything in the bowl is ediblePoached egg, entirely edibleInside are all the elements made of cream, chocolate and other sweetsExtra treatServed with a little “smoke”
