The Soul of Champagne | Philippe Mille, Anne-Emmanuelle Thion

Starters Spirit of chalk and knives Langoustine stained glass Potatoes in clay crust Red egg from Siena of the Ardennes Main Courses Turbot on champagne stave Scallops cooked under straw Grilled lobster on vine shoots Pink mushroom leather Vegetable mosaic, oyster and veal Foie gras on buckwheat saline stone Poultry from feathers to feathers White asparagus in the vine shoot forge Desserts The angel's share Layered Champagne leaves Cocoa flower in transparency Golden bark from the Argonne woods