Starters Pressed foiegras with risotto, igs and dark red plum jelly by Marc de Passorio Meat "Maghreb" dried plum and fig spheres by Martín Lippo Verrines and bite sizes Aerated plum by Martín Lippo Dessert plate Plum Stroopwafel by Martín Lippo Individual pastries JASMINE PLUM STONE, MATCHA FOREST by Paul Hayward Back to the your recipes page