Our third course was a nut butter soup with parsley and spinach at the bottom topped with a few shavings of white truffle from Alba. In addition, there was an egg yolk and some floating ham jelly in the centre. The soup was quite foamy on top but creamy in the middle. It was extremely intense and salty, covering up the taste of truffle. Another waste of expensive ingredient!

Nut butter soup / white truffle / Egg yolk Ham jelly / parsley / spinach	Shaved foie gras / black truffle Green apple sauce / almond paste

A glass of Riesling Weingut Ökonomierat Rebholz 2000 was served to us for our next course -- a foie gras dish. From its unique appearance, it looked like shaved parmesan, but it was actually a stack of finely shaved foie gras terrine topped with black truffles. It was such a creative and wonderful combination to match the dish with green apple sauce. The terrine tends to be too rich, but refreshing green apple sauce cuts through the richness. The two combined together created a perfectly balanced pair. Moreover, the finely shaved terrine provided a unique texture, which just melted on our tongue. Absolutely stunning! The terrine was meticulously stacked. It was so fragile that it completely fell apart upon a gentle touch. How interesting!

We had a different main course, a cod and a venison. The cod fish came with cubes of veal lung. It was strange to have fish and meat in the same dish, but those two definitely provided a unique textural contrast. The cod fish was very meaty and rich in flavour. The venison dish was quite ordinary except that the accompanying fried bone marrow balls were delicately prepared, slight crispy outside with a gelatinous centre. This course was paired with a Tuscany wine, Capannelle Chianti Classico Riserva 2001 ; smoky and blackcurrant aroma with good acidity.

Cod fillet / veal lung cube Heart of iceberg lettuce / cauliflower	Venison with olive caramel crust Bone marrow balls / vegetables

Next came two rectangular boards of elegantly prepared assortment of cheese. The server also placed two strips of cheese menu on both sides of the rectangular boards, served as labels for each type of cheese. We were also instructed to eat them from bottom to top, right to left. What a unique and clever presentation!

Comté 03, 04, 05 / Brin d’Amour / Brie de Meaux Munster / Fourme d’Ambert / Mothais de Feuille	Pineapple ice cream / mocha cake Caramelized coffee bean / pineapple sauce