APPETIZERS
- Tartare of Gillardeau oysters and Norwegian salmon with wakame seaweed
- XXL homemade oxtail croquette with kimchi mayonnaise
STARTER
- Super cannelloni of foie, chicken roasted at low temperature and sweet old Simmental cow gratin with truffled bechamel
FROM SEA
- Sea bass stew with Mediterranean red prawn, beach squids and fine clams
FROM LAND
- Beef millefeullie with seasonal mushrooms, forest fruit sauce and sweet potato parmentier
ENDING WITH SWEETNESS
- Globet of natural Greek yogurt with flambéed strawberries, chocolate brownie crumble and lime foam
WINE PAIRING
White Wine: Vega de la Reina – DO Verdejo
Red Wine: Solagüen – DO Rioja
Cava: Louis de Vernier
BAG OF FAVOURS & LUCKY GRAPES