Rose of red beet with textures of red beet, smoked eel, bay leaf oil, and pearls of red wine vinegar.

Red chicory filled with dry aged beet, flavored with umami roast, sushi vinegar, transparent soy, and sumac.

Sous-vide cooked duck breast with truffle, various preparations of red beet and carrot, blackberry textures, and served with a veal jus with blackberries.