Homemade croquette, black garlic emulsion, and crispy Parmesan.
Slightly cooked mussel with avocado and red onion pickled in honey vinegar from Sierra Nevada
Homemade mi-cuit duck liver sandwich, artisan goat cheese and quince jelly with toasted pine nut oil. Served with by mustard ice cream and organic orange and honey bread.
Artichokes from our field confit in extra virgin olive oil with cod brandade.
Fresh pasta stuffed with white prawn and light shrimp cream.
Octopus tentacle from our coast roasted in oak smoke with potatoes and small sprouts.
Cod barbel confit of EVOO over ratatouille of slightly sweet peppers.
Guinea fowl leg boned and stuffed with seasonal mushrooms on aubergine compote roasted to the taste of cinnamon.
Caramelized brioche toast with cold rice pudding soup and cookie ice cream.
It contains gluten
Soy
Dairy products
Sulfur dioxide and sulphites
Mustard
Crustaceans
Crustaceans
Marine mollusks
Sesame grains
Peanuts
Fish
Nuts
Contains Celery
Eggs