Fish and seafood 100% orange, between land and sea by Cyndie Guillot 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 Individual pastries Aix by Lloyd Hamon Cocktails with alcohol Amber flame by Rodolphe Sorel 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 The following recipes Back to the your recipes page