Degustation dishes

Duck consommé with truffle oil

Gilda with ham and cheese

Roasted vegetable brioche, mozzarella, and salmon trout

Fig salad with Iberian 'paletilla'

Pâté in pastry

Three-meat cannelloni with velouté

Monkfish in parsley pil-pil with clams and coastal shrimp

Beef steak with parmentier and mushroom stew

Passion fruit cake with crumble