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Halibut in a wild garlic sauce

Grapeseed oil.

Fava bean soup with radishes, black truffle royale Halibut with squid ink pasta, chive butter

Lobster with black garlic and radish in a Thai vinaigrette

John Dory with new garlic, braising juices with vin jaune

John Dory in a bouillabaisse fumet

Lobster curry

Lobster in a tomato, ginger and garlic sauce

Black sea bass with artichokes

Chilled pea soup, ricotta di pecora and mint Lobster, morels and asparagus

[Host note: The original Dinner! topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Dinner! 2014 (Part 2)] Fregola sarda with confit tomatoes, girolles and veal breast Black bass, clams and lettuce

Lobster Newburg

Morels with green pasta and chicken oysters

Porcini pizza, lobster jus Salmon with porcini

Salmon, mousserons and favas

Wild salmon with vegetables

What did that poor chicken ever do to you?

Morel mushrooms with fregola sarda

Sure. You first start by poaching a mackerel in white wine, then letting sit overnight in the fridge. The fish is then shredded and mixed with potato and cream, then breaded and fried, which are the little balls you see. The poaching wine is used to cook carrots, which are then wrapped in seaweed and then with sliced mackerel which is cured, first in salt, then in rice vinegar and sake. The rest of the wine you make a gelée which coats the bottom of the plate. Lobster with morels and asparagus.

Black bass wrapped in wild garlic

Maquereaux au vin blanc

Dover sole with clams, pommes boulangere

Lobster, blanquette of green vegetables, coral sauce

Asparagus soup Suckling lamb shoulder with apricots and North African spices

White asparagus, sauce maltaise Lamb sweetbreads, piment d'espelette, fava and lettuce.