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Delta
An early spring insect of lobster with fresh herbs, served with this and last year’s strawberries and pickled rose sour cream.
One of Delta’s most striking and distinctive dishes that toys with guests’ senses thanks to its hallmark culinary skill. This spectacular bee has taken on different appearances since its initial inception, and the current version is slightly larger than previous incarnations, with the inside filled with a lobster tartare and wings made from honey. The oyster leaf beneath adds an interesting maritime-inspired flavour. The dish also includes fermented strawberries (some from this year, others from last year), all of which are cut into delicate slivers that are served on top of a base of nasturtium leaves along with camomile-infused sauces and oils. A particularly striking and delicious dish that showcases plenty of culinary endeavour and top-quality ingredients.
Hervé
The CodIf you are on the hunt for dishes that will automatically live long in the memory, this is definitely one to add to the list ! The perfectly cooked cod, which is roasted on top and smooth in consistency underneath, sits on a foam-like broth that is a combination of lemon caviar and Greek butter, which adds a balanced hint of citrus to provide extra punch. Thin strips of boletus mushroom are added on top, with a croissant-texture brioche as a side accompaniment. This is a stylish dish that showcases French culinary detail and clearly evident technical skill.
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Le Pavillon
Chocolate and mushroom texturesA stunning dish that came as a complete surprise and provided the finishing touch to our dining experience at Le Pavillon! It features a chocolate mushroom created with different earthy and powdery textures, ganache and a side accompaniment of ice cream. This shiny and spectacular mushroom dessert sits on a bed of mushroom powder and is topped with delicate and edible gold leaf. The result is a dessert that showcases great attention to detail, originality, strong technique and plenty of flavour !
Vezené
BougatsaFrom time to time, Vezené conjures up an dessert that doesn’t feature on its à la carte, such as its original take on Bougatsa, a typical Greek pastry that is usually prepared with several sheets of filo pastry and a patisserie cream, cheese or minced meat filling. In this incarnation, the chef has deconstructed the dessert in order to create a completely different version, featuring a type of profiterole filled with patisserie cream and a red berry chutney. This is topped with a dash of cream and a sprinkling of cinnamon, with crispy and crumbly sheets of filo pastry (to create a millefeuille effect) and a dusting of icing sugar providing the finishing touch. A traditional dessert that has been given a thoroughly modern makeover !
Pelagos
YellowtailThe tasting experience with this dish starts even before the first mouthful, such is its visual impact. Its fresh, highly colourful and summer-like composition features two slices of yellowfin tuna mixed with different varieties of tomato and slivers of cherry which add sweetness and an interesting contrast when combined with the milky burrata. The combination is delicate and very pleasing on the palate thanks to the successful contrasts in texture. The perfect dish to enjoy with a sea view !
Hero Image : Bougatsa, © Michelin
