For some the aroma awakened childhood memories: opening a pot of Cleopatra almond-scented glue for craft work or making a bow and arrow out of rosewood – I personally always had a hazel bow. The initial taste was peppery hot like chipotle chili powder, soon followed by a classic French beurre noisette, capers and griddled baby leeks as well as cinnamon almond butter.

Water released an array of spices; cardamom, star anise and caraway before sweet notes of crème caramel and apple strudel with vanilla custard appeared and on the taste, salt and pepper ribs with a chili honey sauce.