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