With Mignonette sauce

w. green gazpacho and pickled vegetables

Blueberries, apple and nantés brioche

Carpaccio, with pickled sauce, onion, garlic chips and lime

Tuna tartare with pistachio soup

Potato gnocchi with caviar and beurre blanc

w. Iberian ham velouté and sautéed chard leaves and grilled leek

Bottone pasta stuffed with eggplant, mint, seasonal tomato sauce and stracciatella

Picaña, lady’s neck figs, tomato, basil and pepper sauce

Pickled Bigarrade sauce and carrot

Risotto with Motril Shrimp, sage, juniper and lemon gel

w. Sabayon de vin Jaune and vegetables

w. Beurre blanc of citrus fruits, capers and sautéed vegetables

Matelote sauce, chard on the flame and confited tomatoes

w. champagne sauce and celery puree

Seasoned at the table w/ soufflé potaoes and ‘Yurrita’ Anchovy

w. Tupinambo puree, wild blackberries, pickled onion and pigeon sauce

Santi Santamaría style, mashed potatoes and its own juice (Art de la table)

Center of shoulder cooked in clay, its own juice and ras al hanout mashed potatoes and vegetables

Tournedó, brioche, foie gras, and perigourdine sauce

Sautéed vegetables

Mignonette buds

A tour of Ariea

Areia Wine Pairing

(preparation time – 20 min)