cooked at 65º free-range hen eggs, couscous, and Iberian pork cheek

with foie gras and truffle sauce, and wakame seaweed

with shiitake mushrooms, avocado, and sesame oil

Prawns and avocado with red onion and lime

marinated, with rice wok and edamame

with apple and mustard

thinly sliced with potatoes and honey mustard dressing

with French fries and Maldon salt

Beef steak filled with ham and Gorgonzola cheese