letter

“there is no modernity
without a good tradition”

TASTING MENU

seasonal menu
The menu will be served with a tasting of bread, oil and butter.
Seasonal products are subject to change depending on the market and season.
At the diner's request, the menu can be adapted for allergies, intolerances or personal preferences.

Smoked chervil root royal with braised eel, its own reduction and tobiko.

Creamy chicken with crispy skin, persimmon, pickled mustard and ponzu.

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Cep glazed with beef marrow emulsion, carob “cheung fun” and purple oxalis.

Shio koji squid with chanterelle and chestnut stew, squid reduction, chestnut air and wasabi.

Wild sea bass “crudo” with Paris coffee emulsion, “noisette” cauliflower textures and yuzu.

Braised mallard duck with mole sauce, purple sweet potato dumpling, fondant sweet potato, foie gras and spiced pearl onion.
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Kale sorbet with pumpkin and olive oil.

Toasted Jerusalem artichoke ice cream, aerated chocolate mousse, pomegranate and vanilla.

Little fours.

LUNCH MENU

midday from Tuesday to Friday, excluding holidays.
Some dishes may vary according to availability in the market.

Creamy chicken with crispy skin, persimmon, pickled mustard and ponzu.

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STARTERS (1 to choose)

Poached egg with potato parmentier, sautéed mushrooms, demiglace and Iberian pork jowl.

either

Braised pumpkin with noisette sage, hazelnut vinaigrette, toasted sobrasada and burrata

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MAIN COURSE (1 to choose)

Glazed veal cheek with creamy sweet potato, pickled chanterelles and green leaves.

(option in exchange for beef fillet with supplement +7€)

either

Fish from "la llotja" with Paris coffee emulsion, textures of “noisette” cauliflower and yuzu.

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DESSERT

Miso flan with bourbon vanilla ice cream and chocolate kikos.

Price: €35 (drink not included)

A LA CARTE