Boil 200g sugar, 35g honey, 70g glucose, and 30ml water in a large pan until the liquid reaches 150°C.
Whisk in 10g bicarbonate of soda, pour into a non-stick tray, add black pepper, and cool before breaking into shards.
Simmer 150g sugar, 150ml wine, 50ml water, and star anise until reduced by half, then infuse strawberries in the liquid for 30 minutes.
Boil 70g sugar and 30ml water until golden brown, pour onto a greased sheet, cool, and shatter into shards.
Remove egg tops, separate 9 yolks, and clean the empty shells.
Whisk egg yolks with 85g sugar until pale.
Heat 500ml cream with vanilla seeds until nearly boiling, then whisk into the egg yolk mixture.
Heat the mixture gently while stirring until thick enough to coat a spoon, then cool slightly.
Spoon the custard into the cleaned eggshells and place them in an egg box to set.
Sprinkle sugar over the custard, caramelise with a blowtorch, and serve with strawberries, honeycomb, caramel, and fried tarragon.