Garlic bread with rosemary garnish

Shrimp and sparkling wine bisque

Scallop and orange salad served in a tulip

Peacock confit in burnt honey and lavender sauce with figs

Hibiscus and sumac shrimp étouffée served with roasted plantains and yellow rice

Raspberry tart

Raspberry-and-rose religieuse

Lamb rack dipped in harissa and pomegranate molasses

Sun-dried tomatoes sprinkled with tarragon

Quail eggs trivette

Goat cheese–stuffed hibiscus flowers

Beignets

Saffron risotto towers

Figs wrapped in cured ham

Cheesecakes topped with red berries and pansy flowers

Banana flambé

Orange ice cream garnished with candied lavender almonds, orange peel and violets, and flakes of gold leaf, drenched in orange brandy liqueur and spiced syrup

Goat’s cheese, fig and lavender galettes

Spiced brioche with lemon jam

Honeycombs

Éclairs garnished with nuts, berries and edible blooms

Bruschetta topped with sheep’s cheese, sliced pears and pansies

Butter-poached lobster served with seaweed tartare, borage flowers, and sparkling nectar wine sauce

Lemon pound cake glazed with vanilla

Macarons stuffed with cherries

Swan in rose petal sauce

Strawberry shortcake

Vanilla crème éclairs topped with violet icing sugar

Cinnamon toast

Lavender-almond croissants with cornflower butter

Lamb tongue seasoned with mushroom and red chrain

Seafood platter (lobster with dill and chive butter, oysters with pickled cucumber and roe)

Ukha

Hot blood soup served with onion and flecks of putrid cheese

Roasted bone marrow with chive butter and a dollop of caviar 

Braised whale hearts stuffed with mushrooms, truffles, and fatty goose liver

Poppyseed cake

Medovik

Buttered black bread

Toffee apples

Red cake garnished with whipped cream