Brioche, huevo de codorniz, salmón curado (gravlax) ahumado
Confit de salmón, confit de naranja, coulis de acelgas, caviar
Uña de cangrejo, mantequilla de paprika-cayena, chorizo español, idiazabal, macadamia
"Callo de pato", torre de callo de hacha caramelizado, confit de pato, seta caramelizada
Filete de res, curry, lenteja seca
Creme Brulee con chocolate y frambuesa
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Sunday, 17 May 2009
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