Menu
Lunch
Aperitives
Baby-scallop with turnip leaves, quail egg and truffle
Lightly smoked langoustine, Iberian ham and basil soup,
ox-tail mini cannelloni and pork dewlap
Amadai fish with iodized sauce, king crab, raw tomatoes and saffron
or
Marinated medallons of venison,
apple compote with juniper touchs and cherry
Almond and salt praline, apricot and rum ice cream
Petits-fours
4 or 5 courses
Dinner
Aperitives
Baby-Scallop with turnip leaves, quail egg and truffle
Lightly smoked langoustine, Iberian ham and basil soup,
ox tail mini cannelloni and pork dewlap
“La Trufa” with fermented mushrooms and collard greens
with an extra virgin olive oil touch
Sea urchins and white truffle risotto, piment d’espelette and cookles
Amadai fish with iodized sauce, king crab,
raw tomatoes and saffron
Marinated medallons of venison, apple compote with
juniper touch and cherry
Ginger and passion fruit sorbet with coconut,
carrot and papaya
Almond and salt praline, apricot and rum ice cream
Petits-fours