Sourdough bread and long fermentations

Our selection of butters: beetroot, avocado and salted

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 sprouts, shellfish foam and champagne

Crispy truffle, mushroom and Wagyu cecina ball

Lentils in Iberian ham stock,
pickles and roasted foie gras

Begi haundi broth with its crispy topping, seasoned tartare and chocolates made from its ink

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

Sirloin steak with an 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

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

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