Spring

Desserts

Mango Cornet with Sorbet and Lime Zest

See recipe

Main dishes

Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings

See recipe

Main dishes

Tin-Baked Cod

See recipe

Main dishes

Calamari a la Brutesca

See recipe

Side dishes and accompaniments

Salad of smoked aubergine, egg yolk, pickles and salted fish

See recipe

Main dishes

Anchovy glazed with tamarind and sweet and sour soy

See recipe

Starters

Cured and pickled sardinewith smoked aubergine and sardajo sauce

See recipe

Main dishes

Tomato, mozzarella and anchovy cloud

See recipe

Desserts

Fraisier

See recipe

Desserts

Mandarin zabaglione

See recipe

Appetizers

False Squis RIisotto with a Touch of Thai

See recipe

Appetizers

White asparagus with codium

See recipe

Appetizers

Asparagus with Caviar of Chia

See recipe

Appetizers

Salty Cucumbers

See recipe

Main dishes

Stuffed Duck Foie Gras Macaronis with artichoke and Lobster

See recipe

Starters

Hot and Sour Chard Soup

See recipe

Starters

Tataki

See recipe

Starters

Vegetable tempura

See recipe

Starters

Prawn Tempura

See recipe

Main dishes

Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain

See recipe

Main dishes

Miso soup with mushrooms

See recipe

Appetizers

Sea prawn

See recipe

Appetizers

Green barbel

See recipe

Main dishes

Ganxet beans with cod cheeks

See recipe

Appetizers

Calçot fritter

See recipe

Desserts

Raspberry Shots

See recipe

Desserts

Yogurt, Cassis and Black Sesame Dessert

See recipe

Desserts

Lukewarm almond cake with raspberry sorbet

See recipe

Desserts

Yogurt with Strawberries

See recipe

Desserts

Brined Strawberries

See recipe

Main dishes

Baked red prawn with Sinaloan sauce

See recipe

Appetizers

Shrimps for salads

See recipe

Starters

Monkfish with fried garlic

See recipe

Main dishes

Cuttlefish stuffed with Mushroom

See recipe

Appetizers

Fresh Blue Cheese with Crispy Praline Ravioli, Red Cabbage and Strawberries with Mustard

See recipe

Appetizers

Tart of Torrejón Cheese with Ash Rind, Almonds and Rhubarb Compote

See recipe