Chef's choice of amuse-bouche
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9 No. 1 Huîtres Creuses from Brévault Langoustine ravioli,
shellfish and salicornia emulsion
Sea bream ceviche, yuzu and crunchy radish
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Sea bass a la plancha, beurre blanc,
fennel and artichoke Saithe fillet, lightly spiced aubergine caviar
PGI Poultry with morels and baby vegetables, potato mousseline
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Praline cracker cabbage, caramelised hazelnuts
Lemon tart, crunchy meringue with combava zest
Grand Cru Chocolate Heart Coulant, salted butter caramel, vanilla ice cream