• Sturgeon caviar, imperial osietra 10 grams (every two people), served with blinis and artisan butter from Cerdanya (dop).

• Concentrated lobster and red shrimp broth, bonbon stuffed with king crab, shrimp, similar vaporous bubbles and garden aromas.

• Carabineros tiradito, intense flavor and the juiciness of its heads, crunchy frisée leaves, nuances of madras powder and crunchy hazelnut.

• Foie mi-cuit covered with thin slices of caramelized apple, late harvest gelée and orange bread croutons.

• Mushrooms, pleurotus eryngii, presented in slices and lightly sealed, creamy straciatella, soft infusion of extra virgin garlic and freshly grated summer truffle.

• Crispy grilled octopus, on potato foam, anticucho sauce, sobrasada and honey. a classic for us!

• Tender and juicy cut of French beef “onglet”, roasted pak choy, glazed shallots, parmentier, port meat juice reduction and foie and truffle perigordini sauce.

• Caramelized French toast in creme brûlée and meringue milk ice cream.

• Our chocolate truffles, to finish with a touch of sweetness.