Tea pairing: 3 delicious Tea-infused desserts
Tea Cocktail with tequila, apple and tarragon
Cauliflower velouté with langoustine, orange zest and pistachio
Pear wood-smoked mackerel with guacamole and bergamot vinaigrette
Bergamot cocktail with apricot and bourbon
Madras curry and mango sorbet with sweet potato mousse
Crab sandwich with tangerines and a shiso mayo
Cod with crayfish, peas and ‘poudre fort’ (Menagier De Paris Cookbook)
Matcha parfait and mango sandwiches
Piny Fizzmass and a Happy New Cocktail!
Bycatch pairing: Turbot – Jerusalem artichoke – celeriac – truffle
Porcino nero pairing with peanut – coconut – green tea – duck liver
