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Imagine an early afternoon walk during a beautiful ‘Indian summer’ through a forest collecting mushrooms as well as searching for, with the help of your best friend the truffle-hunting dog, this highly prized fungus. On the palate neat we found a Waldorf salad made with fruits and nuts all served on a bed of lettuce and this time perfectly dressed in vinaigrette made from Pedro Ximénez grapes that have been aged for many years in an oak Solera system. The soft, round sweetness perfectly balanced the sharpness. With a tiny drop of water, a delicate, woody perfumed aroma was released, and we finished in an oriental Japanese garden with plum wine.