The panel were ﬁrst exposed on the nose to burnt fruit such as orange, junipers and citrus notes. On the tongue it then opened up into a savoury feast of chargrilled steak and smoked pheasant with red berry compote on the side. With water the meal seemed to be added to with a dollop of horseradish, sprinkled with coal dust and salty seasoning, with subtle herby elements of rosemary, fennel and a lemon béarnaise. For dessert there was warm salty caramel sauce poured on top of real vanilla ice cream. It was a beautiful feast.