Caramelized celeriac pavé with beluga lentils, charred leek purée, glazed carrots, shallot jus, and fresh truffle.

Handmade ravioli with almond ricotta filling, tomato cream sauce, basil oil, and crisp leeks.

Roasted delicata squash, baby gem, pear, shaved fennel, and toasted pecans with maple-sherry vinaigrette.

Crispy potato rösti with melted raclette, caramelized cipollini onions, cornichons, and chives.

Vegan olive oil cake soaked in coconut milk and coconut cream, finished with macerated strawberries and fresh basil.

Rich olive oil cake topped with caramelized apples and salted caramel.

Pan-seared salmon with crisp skin, lemon butter, and fresh herbs.

Shaved fennel, fresh citrus, radish, and basil with a simple lemon vinaigrette.

Sous-Vide Duck, Black Current Au Jus, Parsnip Puree, Parsnip Chip, Braised Red Cabbage, Toasted Rye