Marinated lobster and scallops
Lemon and basil mousse

In a glass full of transparency,
It will be in season from now on.
A bavarois with the gentle sweetness of corn.
Thick meat known as a luxury ingredient
Lobster and abalone served with scallops,
I can taste a slight spiciness.
I paired it with a marinade.
Fresh green and mint adds a vibrant touch of color.
Decorated with edible flowers,
The refreshing lemon added as a finishing touch
This dish is finished with a lingering basil mousse.

Orange Tomato Gazpacho
Tomato Sherbet

Combining tomatoes and oranges, it offers a refreshing taste with a hint of sweetness.
I made it into gazpacho.
This refreshing dish features tomato sorbet floating on top.
Enjoy the rich flavor along with the melt-in-your-mouth sherbet.

Roasted summer cod
Artichokes, sweetbreads, and summer vegetables

As summer approaches, the body becomes firmer,
The cod, whose flavor has been enhanced, has been roasted to a fragrant crisp.
Fragrant with refreshing thyme,
It was served with artichokes, sweetbreads, zucchini, and eggplant.
The summery yellow is eye-catching.
Curry-flavored sauce and
Combined with Brandart
Enjoy!

Slow-cooked duck breast
Peach and guanciale puff pastry and fennel puree

Tenderize duck breast by cooking at a low temperature
We cooked it to create a concentrated, flavorful taste.
The side dish is a sauce that allows you to savor the rich fruity flavor of peaches, which are in season.
Served with a puree that captures the sweet aroma of fennel (herb),
We finished it off with lemongrass-scented oil for a rich fragrance.

Verbena-flavored blancmange
Melon soup and vanilla ice cream

An essential ingredient for perfumes
Using verbena,
Blancmange is served as the final dessert in our dessert course.
A refreshing scent spreads
Blancmange
Rich melon
I added the soup.
By blending several types of herbs
The Pernod that is born
The espuma adds depth to the flavor.