Relish the best of Spring with a bounty of seasonal produce, including the prized white asparagus from Loire Valley, beautifully showcasing Chef Anne-Sophie Pic’s culinary identity of aromatic complexity and powerful combinations of flavours. Delight in creations such as the signature Les Berlingots, filled with Spring pea puree and served with sake and pepper leaf beurre blanc; A4 Wagyu Tenderloin, cooked “a la ficelle” (on a string) and featuring a tantalising combination of beeswax, lemongrass and gin; and White Asparagus, majestically adorned with Kristal caviar and accompanied with mussels, roasted kombu, black garlic and pandan.