Sushi vinegar

Bao bun with char siu duck, pak choi, yellow curry cream and coconut-kaffir crumble.

Beignet with stew of pheasant thigh with parsley cream, lime-coriander cream and black lime.

Asian lunch platter consisting of tom kha kai with duck gyozas and brioche with duck leg croquette

Crispy fried calamari with a surprising twist. Airy chili foam and fresh orange sherry gel create tension between spice, smoke, and citrus.

Sous-vide cooked eggplant, clear tomato water, parsley emulsion, and crème fraîche.