The experience begins with a sequence of snacks that bridge the gap between Gallic tradition and global curiosity, setting the stage for Glenn Ross’s creative French cuisine at ROSS. A standout opening features mór oysters dressed with ginger and chili, offering a sharp, briny aroma that awakens the palate. The journey continues with scallops paired with sea buckthorn and yogurt, a dish that masterfully balances acidity with a silky, cooling texture. For the main course, the young pigeon roasted on the carcass is a technical triumph; the meat is exceptionally tender, complemented by the smoky crunch of almonds and the citrusy heat of timut pepper. Skrei, served with txistorra and a vermouth-infused sauce, showcases a sophisticated interplay of land and sea. The meal concludes with a sticky toffee pudding featuring miso and yuzu, a dessert that challenges traditional sweetness with fermented depth. Each course is a precise, artful composition that honors its roots while embracing innovation.