
Amuse bouche: Mushrooms, egg, meats, roe, over skinny noodles in broth

Clockwise from spoon in center: Riz de veau, tempura Camembert, Japanese beans, potato salad, caviar d'aubergines

Tempura shrimp disguised as sushi, wild asparagus

Some kind of fish served raw and cooked (pictured) with lime jelly square
Dessert: Tea foam mousse, figs dried in butter, pear poached in sake