The squid is sautéed in fish sauce and sliced, while the coriander and broccoli are prepared into a smooth foam using "espuma." The accompanying "green sauce" is made with paprika, celery, cumin, and other ingredients, with the acidity of lemon to create a refreshing sauce.

This dish is inspired by the traditional dish of Loire region of France, Matelote d'Anguilles (eel stewed in red wine), and is served with a five-grain rice pate, reminiscent of unaju (grilled eel on rice). The eel sauce is a sweet red wine sauce made by adding eel bones to port wine for flavor.

This dish is inspired by the Thai dish "Green Curry". It is made with roasted "Iberian pork", which is marbled and has a wild taste with a nutty flavor. All the accompaniments, including the soft-shell shrimp, are grilled, and the pleasant heat of "Cajun spices" adds an accent to create a spicy and tangy dish.

This refreshing dessert is perfect for summer, with a complex range of Asian flavours including mango pudding, oolong tea and star anise-flavored jelly, tapioca, white wood ear mushrooms, goji berries and coconut tuile.