The initial impression was rather shy, but there was plenty to be discovered. We found classic puff pastry, cinnamon raisin bagels, hints of anis, and even lightly smoked cheese, fresh sea air and birch tree sap. A spicy taste was followed by a drying mouthfeel of a long oak-aged red wine followed by cured ham, nutmeg, vanilla, ginger and soy sauce. With the addition of water we had two scoops of ice cream, one being rum and raisin, the other caramelised cookie butter with coarsely crushed speculoos biscuits. On the palate, a rum baba with chantilly cream and raisins, and a hint of spicy/sweet wood smoke in the finish.