Attractive aromas of dried flowers and lavender joined the delicate yet woody spice of sandalwood that had been polished with linseed oil. Complex notes of mixed herbs initially suggested herbs de Provence but later condensed into rosemary and thyme on roasted parsnips.

Soft fruit jelly sweets mixed with apple and pear tarts on a palate that embraced the sweet spice of chili jam and camphor. Then came the distinctive character of ripe bananas baked with milk chocolate and a sprinkling of cocoa powder. The finish returned to herbal domains, embracing fennel seeds before cooling tones delivered a pinch of peppermint.