APPETIZERS:

Amanita and truffle in soft-boiled egg on crunchy bedding

Citrus foie gras with red fruit jelly and cocoa biscuit

Scallop ceviche in beetroot tapioca and lime veil

Mussel in its shell with espagnole sauce

Crayfish tail, wakame, and soy gel

MENU:

Fresh oyster on guacamole, fennel, and “Per Sé” caviar

Short-roasted cod, thick pea sauce, and asparagus from Navarre

Charcoal grilled shrimp on crispy coral and “Telletxe” egg yolk

Pig’s trotters stuffed with Zalla red onion, Idiazabal cheese spheres, and nasturtium leaves

Creamy rice with squab, melted cheese slice, and slices of breast at low temperature

Grilled fillet of sole, smoked bacon, and potato soufflé with creamy béarnaise sauce

Rack of rosy lamb, sweet potato millefeuille and spiced apple

Herbaceous passion (passion fruit, basil, cardamom, and sheep’s cheese)

Cheesecake (goat cheese, thyme, berries, and lemon)

Banoffee pie (banana, toffee, cream, speculoos, and gruée)

Coffee and petit fours