Relish the best of Spring with a bounty of seasonal produce, including the prized white asparagus from Loire Valley, peas, Craupadine beetroots and leeks. Carefully prepared by Chef de Cuisine Francesco Di Marzio and beautifully showcasing Chef Anne-Sophie Pic’s culinary identity of aromatic complexity and combinations of flavours, delight in creations such as Mackerel from Chiba with Oscietra Caviar, Baby Beetroots, and Almond Milk and Dill; Iberico Pork with Miso, Rose and Bourbon Pointu Coffee and Crapaudine Beetroots; and Rhubarb and Orange Blossom with Fresh Compotee and Sorbet, and Almond Crumble Espuma.