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Florent Courriol
Foie gras salteado, ruibarbo con jamaica, manzana verde crujienteSauteed foie gras, rhubarb with hibiscus and crunchy green apple
Simmonet Fevre Cremant Brut & Oporto Croft Pink
Calamarcitos a la carbonaraSmall fishing squid carbonara style
Triennes Rose 2011
Codorniz rostizada con foie gras y col, puré de papa ratte a la mantequillaRoasted quail and foie gras with cabbage; Ratte potato puree with butter
Cotes du Rhone E. Guigal 2007
Espaldilla de cordero confitado, pétalos de aceitunas y canicas de papaConfit lamb shoulder, sliced olives and potato balls
Chateau Larose Trintaudon Haut-Medoc Cru Bourgeois 2010
Tiramisú en deconstrucciónDeconstructed tiramisuMartini XO Patron
Churros de chocolate blanco, jengibre confitado, emulsión de leche y regalizWhite chocolate bugnes, confit ginger, milk and aniseed emulsion
Digestivo
Mesa delChefFlorent Courrioll