With Mignonette sauce

Avocado, crisp crudités & citrus sauce

Raspberry, lime, chamomile pickle and brioche nantes

Tuna tartare with pistachio soup

Potato gnocchi with caviar and beurre blanc

Grilled, Lemon vegetable sauce and seasoned squid

Asparagus vichyssoise and pickled sabayon

Iberian veloute, cereal and kale

Plin stuffed with krafkar cheese, grilled thistle, chard, pink pepper and consommé

With beef sauce, snails, grapes and parsley

Pickled Bigarrade sauce and carrot

Blanquette sauce, seasonal vegetables and fresh leaves

Poached with Rutabaga and pear, Lobster bouillabaisse and citrus sauce

With champagne sauce, grapes and seasonal artichokes

Matelote sauce with fresh herbs, celery puree, Romanesco, fennel, pickled beet and orange gel

Grilled, with saffron sauce and fregola with dried apricots and raisins

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, mini buds with ginger cream, lemon, garlic puree from las Pedroñeras and ras al hanout

Tournedó, brioche, foie gras, and perigourdine sauce

Sautéed vegetables

A tour of Ariea

Areia Wine Pairing

(preparation time – 20 min)