Dessert plate Raspberry mousse and white chocolate sorbet by Peter Coucquyt Dessert plate Macaroon with citrus, blood orange panna cotta, caramelized mandarin juice with mint and vanilla by Lionel Lallement Sorbets Molded and frozen black cherry and pomegranate air by Martín Lippo Desserts and tarts Andalousian by Ollivier Christien Starters Green pertuis asparagus, crab and bergamot, yuzu mustard, kristal caviar by Mickaël le Calvez Dessert plate Baba pineapple and allspice by Peter Coucquyt Dessert plate Baba soaked into blood orange with an exotic cream by Ollivier Christien Verrines and bite sizes Local sea bass by Florent Gérardin Cocktails with alcohol Batida by Sam Jeveons Mocktails Batida (mocktail) by Sam Jeveons The following recipes Back to the your recipes page