When it comes to ham and melon, is there anything new under the sun? Chef Morris Clip reinvents it with a refreshing cucumber sorbet and a few Serrano ham crisps for a touch of indulgence. His grilled squid accompanied by razor clams and fennel breeds a sense of already being on holiday, while the poultry stuffed with wild garlic and chanterelle cream combines indulgence and freshness thanks to the confit tomatoes and Taggiasca olives. The menu ends on a high note with an unforgettable apple and rosemary French toast.