Sourdough bread and long fermentations

Our selection of butters:
Beetroot, avocado and salt

Crispy seaweed tartlet,
bluefin tuna and miso

Beetroot purée, marinated salmon
and horseradish

Butter bun with Iberian lardo,
crème fraîche and caviar

Gilda

Caramelised mille-feuille of smoked eel,
foie gras, spring onion and green apple

Warm oyster on a bed of roasted onion,
sautéed soya bean sprouts,
a hint of shellfish and champagne

Crispy truffle, mushroom and Wagyu cecina ball

Lentils in Iberian ham stock,
pickles and roast foie gras

Begi haundi broth with its crispy topping,
seasoned tartare and truffles made from their own juices

Fried cod with cockles, liquid sphere
and creamy potato in green sauce

Sirloin steak with Iberian pancetta terrine,
Périgueux sauce and truffle-flavoured spinach fritters

Hot-and-cold pineapple and lime daiquiri

Chocolate rock, pickled pumpkin,
dates, mint, milk and Armagnac

Iced coconut with rum slush,
carrot and mango semifreddo,
beetroot and roasted fruit compote

My little treats: hazelnut chocolates, vanilla chocolates, chocolate soup, chocolate rocks,
chocolate truffle and cocoa and hazelnut truffle