Crab Salad served with Green apple, avocado and pomelo, balsamic mango sauce.
A cured leg of pork produced in Spain
According to the Market and Chef’s Mood.
Penne Pasta, Crispy Smoked Bacon
Roasted Burgundy Snail in garlic and parsley butter
Rocket Salad, Grilled Watermelon, Cheese.
Creme Brulee, Foie Gras, Crispy Bread, Lemon Purée
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