This is a single product dish.

They idea is to work to courgette in different ways to create surprises in the taste buds.

Half the courgette is made into thin slices

• The flat one is slightly thicker. and grilled with paprika infused olive oil on only one side.

• The rolled maki ones, are cooked 3.5 minutes "A la anglaise and covered with a salty aneth chantilly cream.

• The white center piece is cut in triangles and minute pickled in a salt/sugar vinegar solution

• The brunoise is the skin of the courgette sautée on rosmary/garlic infused oilve oil, keeping the crunch and topped with a feta cheese cube.

• The breaking point of the courgette and the link between the islands is a paprika espuma

The idea of this dish is that there is a constrast of grilled/smoky flavor and acidity (pickled) , saltiness (cheese) , freshness (Aneth/chantilly) linkled by a airy cloudy paprika espuma.

Irregardless of what order you chosse to taste they seem to follow each other is a flavor island jumping that creates surprise and expectation.