BISTRONÓMIC MENU

(previous appetizers, 1 starter, 1 main course and 1 dessert)

STARTERS

TOMATO TARTAR, APPLE AND CELERY VICHYISSOISE, TOMATO ICE-CREAM, SMOKED SARDINE, GRAIPS AND PEAR

SMOKED EEL, MUSSELS VELOUTÉ, COD SPHERES AND CAVIAR (10,00)

RED TUNA USUZUKURI, JAPANESE SAUCE, SIRACHA MAYO, GUACAMOLE AND TERIYAKI

CRAB’S CANNELLONI, WITH SEA URCHIN VELOUTÉ, MARINE PLANCTON AND CODIUM SEAWEED

OUR FAMOUS SCHRIMP CROQUETTES, BLACK GARLIC ALIOLI AND ROMESCO

OUR ONIONS SOUP STYLE WITH CRUNCHY PUFF PASTRY AND TRUFFLE (PAUL BOCUSE HOMAGE)

65ºC FARMER EGG, TRUFFLED PARMENTIER, ONION DEMIGLACE AND TRUFFLE

LOBSTER’S RAVIOLI WITH ITS ROASTED MEDAILLON WITH CORAIL’S CREAM AND SEAWEED (14,00)

PREMIUM COD LOIN AT 65ºC, WITH COD TRIPES STEW AND FRIED GREEN PEPPERS PIL-PIL SAUCE

GRILLED SEA BASS WITH CHANTERELLES AND SAFRON CREAM, ITS THORNS DEMIGLACE AND SPINACHS GNOCCHIS

RED MULLETS IN “SUQUET” WITH PEAS, PERSIL AIR AND SEAWEED (12,00)

RICE WITH PALAMOS PRAWNS COSTA BRAVA STYLE (13,00)

BEEF STEAK TARTAR, IDIAZABAL CHEESE, MUSTARD ICE-CREAM AND CRISPY FRIED POTATOES

OXTAIL CANNELLONI, WITH TWO SAUCES (RED WINE AND FOIE), AND SAUTÉED CHANTERELLES

14 HOURS COOCKING SUCKLING PIG, WITH ORANGE SAUCE, MASHED CARROTS AND APPLE

CARAMELISED FRENCH TOAST WITH COFFE CREAM AND CARAMEL SAUCE ICE-CREAM

CHOCOLATES COULANT WITH VANILLE ICE-CREAM

CATALANE CREAM FOAM, WITH VIOLETTES ICE-CREAM AND RASPBERRIES

RED FRUITS INFUSION, MASCARPONE FOAM, STRAWBERRY ICE-CREAM AND MINT

CARAMELISED APPLE TARTA-TATIN, WITH MADAGASCAR VANILLE ICE-CREAM

TRADITIONAL “LA VIÑA” STYLE CHEESECAKE WITH CERISES ICE-CREAM

DARK CHOCOLATE AND ORANGE GANACHE WITH OLIVE OIL PEARS

SELECTION OF 3 CHEESES FROM MASTER CHEESE DOMINIQUE BOUCHAIT (12,00)

NATURALS ICE-CREAM

(VAT included. Drinks not included)