Served as shown, directly onto the diner's hand.
Did you ask the chef what is the advantage of eating food from the palm of your hand? Does it make tastier, does it enhance the flavor over serving it in a normal (warmed) plate? I would really like to know the logic behind the idea.... or the chef just goes after the primal in us... just to eat with our hands, and messier the better?
They have a philosophy in the degustation menu that they can make you feel that you are inside chef's painting or colour palette, and the different dishes you eat during the dinner represent the colours in the palette. The most vivid colours are more "explosive" dishes in terms of tastiness and more weird, and they ask to experiment with a few ones like this to eat directly from your hand like you are the painter and the colours are made by the chef. Difficult to explain, hope it made more sense.