Mushrooms in different textures, hazelnut praline
Coffee-steamed oyster mushroom, burdock cream and cacao powder
Red snapper in olive crust, Genevoise sauce and fried calamari
BBQ pigeon, dry-aged 10 days, “salmis” sauce and parsnip puree
Ostrich tartar, smoked eel mayonnaise, oxalys
“Faux-Gras” with Taiwanese milk chocolate, redcurrant sorbet and bread tuiles
Poached oyster, fresh kiwi and cucumber jelly, fennel foam
Crayfish and yellow wine sauce
Chicken breast in black & white, broccoli and mussels
Lobster smoked in a coconut shell
Foie gras dumpling
Beetroot terrine and sorbet, smoked eel foam
Marinated carabineros, yuzu-ponzu jelly, squid ink tuile
Beef Rossini phitiviers
Caviar Tart, yuzu beurre blanc
Main Dish Platter for the “Culinary Contest of the French Presidency 2015”