Recipe; Quail liver with rosehip puree by Tommy Myllymäki
Recipe; fried quail breast with pata negra and truffles by Tommy Myllymäki
Recipe; baked lobster in brown butter with black truffles by Tommy Myllymäki
Recipe; pikeperch quenell with oscietra and beurre blanc by Tommy Myllymäki
Recipe; dill croustade, roe, browned butter by Tommy Myllymäki
Recipe; Veal tartare with mushroom, hazelnut and roasted chicken emulsion by Tommy Myllymäki
Recipe; Tartar of hiramasa à la Tommy Myllymäki
Poached turbot à la Tommy Myllymäki
