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One
Artichoke hearts marinated in an aromatic infusion of wild meadow herbs and saffron
Crispy tuile of cured ginger | elderflower (v)

Two
Green pea mille-feuille | marinated pea cress
Chilled new potato velouté | chive oil | crispy pearls (v) 

Three
Soup of fermented solo asparagus | cured green asparagus
Oil of braised asparagus skins | wild garlic dumplings | pickled spelt (v)

Four
Butter-poached sturgeon from Gut Dornau | braised baby lettuce hearts
Cashew miso cream | ginger panko | fermented radicchio

OR

Nori-cooked kohlrabi | barrel-aged soy sauce
Parsnip | pumpernickel | blueberry gel (v) 

Five
Tahiti vanilla panna cotta and mousse | raspberries in three textures
Hazelnut oil | Sichuan buttons (v)