- Almond Biscuits/ Parmesan / Sardine à l'Escabèche
- Squash Tempura
- Green String Beans / Kumbawa / Sea Bass / Red Pepper Veil
- Crisp Ham Hocks and Basque Red Peppers with Licorice Root/ Glazed Celery and Cumin Condiment
- "Yogurt" of White Haricot Beans / Balsamic Vinegar Emulsion / Rabbit Liver and Scallion Spread on Toast
- Squash Ravioli Stuffed with Squash / Sweet Onion Bouillon & Wild Herbs / Sun-Dried Yellow Tomatoes
- Cream of Jerusalem Artichoke Soup / Truffle / Violet Artichoke Chips
- Emulsion of Chinese Potato, Grilled Sesame Seed Oil / Red Mullet in Wine Sauce/ Lovage in Lovage Salt
- Wild Salmon Tapaniaké / Vegetable & Plant Sprouts and Shoots, Wild Seeds
- Guinea Fowl in a Crust of Unrefined Salt, Rosemary / Bay Leaf / Little Potatoes & Scallions in Licorice
- Ossau Iraty Matured Sheep's Cheese, Citrus Fruit Jam
- Sweet Potatoes & Coconut (brut de brut)
- Another Vision of the Orange / Schtuzel
- Fig Grilled in Black Olive OIl / Black Olive Paste/ Non Sabayon of Grilled Pine Nuts/ Roasted Sunflower Seeds
- Iced Milk of Orange Rind Lemon Star Anis/ Florentines With Mint Leaf
- Dark Chocolate Bugnes / White chocolate Coulis with Ginger / Reduced Milk, whipped with Licorice.
- Caramel Glacé & Fleurs de Sel de Maldon
