For me, the most interesting dish of the night was the foie gras. And it also happens to be the one I liked best.
Not only was the goose liver of a good size but it was beautifully cooked. What fascinated me though was the pairing of it with lychees and black olives. The sweet and salty mix was surprising and brilliant. There's also a rose element which I suspect, was what the pile of silky "powder" was. The scent must have been faint but that didn't detract one bit from my enjoyment.
Even the slender piece of toast placed alongside the foie gras played an important role: using its neutrality to bring all the stronger-tasting components together.
This is a must-try in my opinion.