This was the first comment from the panel – pineapple chunks, peach melba yogurt, yellow jelly tots and grapefruit, as well as dandelion honey. On the palate neat we observed a juicy, sugary, citrus flavour found in traditional lemon and sugar pancakes, vanilla orange custard and key lime coconut doughnuts. In the finish was the Scottish dessert cranachan:  raspberries, whisky, toasted oatmeal and cream flavoured with honey.

With a drop of water we imagined walking through the countryside surrounding Grasse, with fields of flowers and the scent of lavender, rose, myrtle, orange blossom and wild mimosa. To taste, we served up a tropical fruit salad with cinnamon ice cream before a pleasant, sweet, oaky dryness arrived in the finish.