Love of cooking
MENU
TO START
WITH SOUR APPLE AND LIME GEL
THE FAMOUS IBERIAN HAM CROQUETTE
THE TRADITIONAL FRICANDO MELOSA
BEWARE THAT THERE IS ONE THAT ITCHES A LITTLE MORE…
MARINATED SALMON CUBES WITH BEETROOT AND SOUR APPLE EXPRESSION
GRILLED WITH LEMON THYME FLAVOURING
WITH PRAWN CARPACCIO
FOIE GRAS SANDWICH WITH TRUFFLE AND SOUR APPLE
WITH MUSTARD SABAYON AND POTATO STRAW
FRESH AND SEASONAL
IN TWO TEXTURES WITH MONGUETA DE SANTA PAU COBBLESTONES
WITH MONKFISH, LOBSTER, GREEN BEANS, POTATO AND ESCALIVADA SOUP
BURRATA, TOMATO IN TEXTURES, SMOKED EEL AND PESTO
LOW TEMPERATURE EGG, GARLIC PRAWNS AND TORREZNO BACON
THE DELTA BALCONY
ESPARDEÑAS, POTA BLAVA CHICKEN, BLACK SAUSAGE AND COASTAL CUTTLEFISH
OF LOCAL VEGETABLES WITH A THAI TWIST
MONKFISH WITH SHRIMP
BETWEEN SEA AND MOUNTAIN
ABSTRACTION OF SEA AND MOUNTAIN SQUID
COD SNOUT WITH CATALAN TERRINE
CHICKEN OF POTA BLAVA WITH BAKED APPLE BECHAMEL SAUCE AND FOIE GRAS
PRIORAT WINE PEARS STUFFED WITH CATALAN IBERIAN PORK
LAMB TIMBALE, GRILLED AUBERGINE HUMMUS WITH TABBOULEH
I START THE DIET ON MONDAY
GRILLED FENNEL OSMOTIADA WITH COCONUT ICE CREAM AND BERRIES
CHOCOLATE TEXTURES WITH BAILEYS CREAM
A REINTERPRETATION OF THE MUSIC
CREAMY GORGONZOLA CHEESECAKE WITH QUINCE ICE-CREAM
THE POSSIBILITIES OF MELON