FREE-RANGE EGG AT 65°C, CAULIFLOWER CREAM, NOISSETTE CAULIFLOWER FLORETS, IBERIAN SOBRASADA, AND PORCINI SOIL
A soft, low-temperature egg accompanied by a velvety cauliflower cream, golden florets cooked in noisette butter, and the rich flavor of tempered Mallorcan sobrasada with its oil. Finished with porcini soil, this dish is a full tribute to the earth, bursting with flavor.