• Traditional consommé with galets stuffed with "pilota" and foie.
• Homemade cannelloni with seasonal mushrooms, boletus and truffle cream, grated tuber melanosporum at the moment.
• Mellow snout of 45º charcoal cod, textures of maresme peas, pak choy, broad beans, Iberian bacon powder and freshness of mint, glazed and olive onions, in false papillote.
or
• Tender and juicy cut of French beef "onglet", roasted pak choy, glazed shallots, parmentier, reduction of porto meat juice and foie and truffle perigordini sauce.
• Chocolate madness !!! chocolate coulant, hot guanaja and its foam is vanilla from Madagascar.
cellar
White wine: Viña Calera, Marqués de Riscal, Verdejo, Rueda.
Red wine: Lopez de Segura. Breeding. DO Rioja.