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First Course

Artichoke
spring garlic, bergamot, dill

Second Course

Venison tartare
chestnut, pomegranate, sunchoke

Third Course

Grilled octopus
olive oil, tsakistes olive, parsley

Fourth Course

Sturgeon
wheat berries, fennel, honey

Fifth Course

Wild boar
lentils, apple, juniper

Sixth Course

Olive oil mousse
lime, thyme, pistachio

Dessert

Honey pate de fruit