Night MEMORY,
TERRITORY and culture Menu

Autumn heat; autumn pie; Mushrooms’ “Pide”
Razor clam, pesto, miso; cockle with Miró Vermouth by Paco Pérez

Like a salad…an iced powder from lobster roes
Squid…in a casserole broth, mushrooms, “picada” and Huacatay
On a marine Romesco sauce…sea cucumber and sea urchin
Sea bass…its silky sauce, sea bottom and its kind jelly
Kagoshima wagyu beef in tartare, caviar, egg yolk and brioche

Choco-Cream
Autumn Oranges, khakis, tangerines, carrot, turmeric…with vanilla ice-cream and black garlic toffee

With the fingers…

Wine pairing: 80€
TAX included