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2014-09-27
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We chose the 8 course tasting menu instead of 5 course this time.Amuse bouche- ark shell in sauce, little sweet and sour.Trout tartarte with Orange, curd cucumber and trout caviar, excellent combination with the cracker, love this dish!Roasted Foie-gras, nori and duck consommé infused with citronelle, horseradish and hazeKnut saltLangoustine vanilla scented, false risotto with fennel and sea urchinRed palamos prawn and sea urchin on a seabed with crustocean mayonnaise Farmhouse egg yolk eith pot
Amuse bouche- ark shell in sauce, little sweet and sour.
Trout tartarte with Orange, curd cucumber and trout caviar, excellent combination with the cracker, love this dish!
Roasted Foie-gras, nori and duck consommé infused with citronelle, horseradish and hazeKnut salt
Langoustine vanilla scented, false risotto with fennel and sea urchin
Red palamos prawn and sea urchin on a seabed with crustocean mayonnaise
Farmhouse egg yolk eith potato and mozzarella foam, cured Iberian pork jowl, basil and piment d'Espelette
Low-temperature cooked turbot settled on onion & paprika marmalade, with braised endives, clams and octopus
Roast French piegon, pork and dry tomoto stewed, Apple cream and liver toast
Rice and cardamom essence soup with arbequina olive oil sponge and frozen cream
chovolate leaf with apricot jelly and frozen coffee
Raspberry and almond sponge with strawberry, coconut and yogurt snow- this is perfect, I could eat this all day!
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