Menu

Sunflower and curry crisp.

Elder flower tempura.

Canapé of foie, corn and hoisin.

Flame-cooked eggplant tart, zucchini, labneh (cheese with fresh yogurt), breaded lamb sweetbreads and their juice.

Marinated mackerel with roasted green pepper soup, salted almond praline and herring roe emulsion.

Salsify carbonara with donja (typical bacon from Seu d’Urgell).

Cockerel with marinated carrots, sea urchins and coconut.

Hot Napoleon cheese soup (sheep’s cheese) with croissant bread, confit pork throat, onions and egg yolk.

Roasted red pepper with prime rib hollandaise sauce, carpaccio and potatoes.

Oyster tartare, scallops, portobello mushrooms and seaweed with its toasted bread.

Rice as we prepared it at home (grandmother Adriana’s recipe): with pork and confit squid with American sauce.

Turbot supreme with yeast, artichokes, mushrooms and black lemon.

Pyrenees trout steak with white vermouth sauce, miso, lemongrass and marinated fennel.

Skate cheek with Floc de Gascogne beurre blanc and Espelette pepper, pork ear and pods.

Roast neck of lamb with chard and girella (lamb sausage), Bagna Cauda sauce (roasted garlic and anchovies).

Wild boar ribs with roasted potato cream, chestnuts and fermented turnip.

Pork trotter stew with fesols, calçots and piparras.

Poulard supreme with roasted tomato juice, rigatoni stuffed with duck gizzards and cockscombs, olives and candied tomatoes.

Veal sweetbreads with celery “risotto”, porcini mushrooms and its gazpachuelo.

Pigeon with corn, “mole” of its interiors, chili caviar and huitlacoche. (supplement of 10 €)

Hare stew à la minute with carob, carrot mustard and blueberries. (supplement of 10 €)

Beef tartare with roasted marrow (blonde cow from Aquitaine raised on the Boya de Les farm). (supplement of 10 €)

Roasted sweet potato compote, candied pumpkin ice cream, crunchy seeds and citrus fruits.

Creamy raspberry chocolate infused with red fruit tea, oats and beetroot.

Discard dessert: ice cream and sweet Jerusalem artichoke puree, caramel from the skins, bagasse (malt and barley left over from beer making) and pine syrup.

Almond and pistachio milk cream, lime, ice cream and cardamom polvoron.

Pana cota with celery, chamomile sorbet, apple and quince syrup.

The Aranese dessert: coquilhons (pestiños), anise (cream and mousse) and rancid wine (noodles).

Selection of cheeses from the Pyrenees.