GUILLARDEAU OYSTER NUMBER 2
ham and Iberian jowl velouté (A,C,E).

ANCHOVY IN TWO SERVICES
noisette butter, foam from its bones (C,D).

PITHIVIER
scallop, foie-gras and truffle (A,B,C,E).

SHALLOT AND TOMATO CAKE
leek juice (A,C).

PRAWNS AND SEA URCHIN
vanilla sauce, fig leaf oil, crispy rice and seaweed (A,C,E,F).

«SAUTESSE» RICE
jig squid and Huelva shrimp (D,F).

MONKFISH
matelote sauce, noisette butter air (B,C,D,F).

TURBOT
orange sauce, marrow juice and vegetable brunoise (a,C,D).

ANGUS CHEEK IN ITS JUICE
tuber terrine, raspberry vinegar (C).

MALAGA GOAT LEG
lacquered with miso, eggplant «escalibada», almonds (H,I).