leek

Course Cooking with Legumes

Soup of Pardina lentils, pumpkin and pork lard

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

Course Vegetarian Cuisine

Ramen Soup

Course Tasting Menus with Lasarte

Venison with orange sauce

Course Fresh Filled Pasta

Pasta stuffed with prawns, leeks and boletus

Course Gourmet Paellas

Creamy rice with plankton, green vegetables and barbels

Course Gourmet Paellas

Rice with veal foot and chickpeas

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