Starters Green pertuis asparagus, crab and bergamot, yuzu mustard, kristal caviar by Mickaël le Calvez Logs Dream yuzu and milk chocolate log by Stéphane Glacier Fish and seafood Scallops carpaccio and yuzu jelly by Peter Coucquyt Dessert plate Crème brûlée yuzu , lemon verbena sorbet and nectarine by Peter Coucquyt Desserts and tarts Exotic choco by Lloyd Hamon Individual pastries Rising sun by Stéphane Glacier Verrines and bite sizes Yuzu & citrus composition by Gael Etrillard Desserts and tarts Yuzu meringue tartlet by Jean-Michel PERRUCHON Fish and seafood Yuzu oysters by Martín Lippo Confectionery White chocolate and yuzu nitro-pop-corn by Martín Lippo Back to the your recipes page