Chef: Tomás Perlberger y Josie Bridge – Eat Catering
Menú
Menú:
- Scallop with Bread, Butter and Broth
- Caviar Souffle with Clam, Leek and Potato
- Foie Gras Seared with Sweet Potato
- Halibut with Black Shallot and Mushroom
- Golden Oyster Mushroom with Pine and Coriander
- Duck Honey and Lavender Glazed with Shiitake Mushroom – Creamed Kale with Parmesan and Pickled Egg Yolk, Brussel Sprouts with Blood Sausage and Garlic
- Beer & Cheese Bread Pudding and Mustard
- Pear with Birch and Parsnip
- Chocolate Covered Pretzel