Lunch or dinner service

FIRST
(choose one option)

Burrata on gazpacho cream and pink tomato tartare with basil drops.
Green bean salad, prawns with passion fruit and thai dressing.
Pickled partridge salad with red fruit emulsion and apples with vermouth.

SECOND
(choose one option)
Miso marinated salmon with crispy lotus root and green asparagus.
Iberian prey breaded in pistachios, gorgonzola cheese and osmotized pears.
Mellow veal with roasted sweet potatoes, in chips and pickled.
Iberian pork shoulder lacquered with honey and chili, grilled pineapple and parsnip chips.

FIRST
(choose one option)
Beef tataki with lime-ginger infusion and endless vegetable salads.
Millefeuille of green apple foie gras and smoked eel.
Green bean salad, prawns and thai dressing.

SECOND
(choose one option)
Suckling pig confit 72h, reduction of its juice, mandarin orange gel.
Sea bass with noisette butter, broccoli cous-cous and cauliflower cream.
Lamb shank with super crunchy crumbs and green grapes.
Beef tenderloin with café paris butter and flaky potatoes.

ENTRANT
(choose one option)
Foie ingot, champagne crystals, smoked sardine and fig gel.
Bluefin tuna tataki, daikon turnip, dressed tomatoes and its tea.
Lobster marinated in ponzu sauce with roasted pumpkin cream.

FIRST
(choose one option)
Hake in beurre blanc sauce, trout and lumpfish roe.
Flame grilled monkfish with marinated vegetables and orange chips.
Beef tenderloin with café paris butter and flaky potatoes.
Shoulder of suckling lamb glazed with cherries and potato mousse.