Roasted peaches, young leeks, truffles… the importance of the vegetable garden
lunch
Candied ceps on puff pastry bread
Oyster, puff pastry, cava
Old saint jacques
Pig's ear and 'salsa brava' grilled sandwich
Limon fish, white curry
Artichoke confit
Grilled pumpkin, japonese curry and veal sweetbread
Ramen, veal rib, shimeji mushrooms
Green thistle with scampi
Young leek tart tatin with truffle
Leek 'tatin' with truffle
Tomato raff salad with Iberian torrezno
Wild sea bream tartar
Italian grilled peppers with lamb dressing
'Lumagorri' chicken smoked rice
Rockfish bouillabaisse
Fried hake, green sauce and wasabi
Sea bass confit, beurre blanc, pickled fennel
Line-cought squid, endives
Grilled sea bass, toasted butter, celeriac purée
Grilled chicken with red chard
Beef tenderloin Strogonoff
Roasted quail in bread crust
Iberian pork chop, Espelette butter
Breaded veal liver with Paris coffee sauce
Piece of cake of the day
Grilled corn flan, jalapeños compote
Sticky toffee saffron ice cream
Lost bread with orange
Chocolate tartlet
Banana ice cream, almond sponge cake and bacon
Fresh milk curd