Mackerel, Shortly baked and marinated in vinaigrette mackerel fillets with fennel, salted lemon peels, raisin and thinly sliced red pepper:
"Bisque d'homard", Powerful lobster soup filled with pilaf rice and basil, served with lobster cream, croutons and saffron mayonnaise:
Brandade of stockfish and roseval potato; presented with sourdough toast, poached cod, chives and hollandaise:
Slow Cooked guinea fowl fillet with gravy of king bolete and morels, potato mousseline, fried anise mushrooms:
Cabrales Picos, Blue cheese from the Picos de Europa mountains with compote of figs and sherry vinegar, thinly sliced Ibericoham, hazelnuts and fried breadcrumbs:
Blood orange salad with candied peels, strained buttermilk with pistachio and vanilla, sabayon and served with blood orange sorbet:
Coffee with sweets:
New fashion? Elbow pads on both your tweed jacket and your shirt:
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