Textures of Salmon, Marinated, Low Temperature and Ashes Micro Mezclum and Green Herb Oil with Tomatoes Jelly

or

Quail Terrine with Mushrooms, Quince Pear Jelly and Mermelade of Kalamata Olives and Figgs..

Filet of white Tuna fish cooked at low temperature then baked and served with green cabagge and Gambas

or

Grilled Filet of Coral Chicken Ossobucco Textures of Sweet Potatoes and Italian Tomatoes Sauce

French and Spanish Cheeses with Rasins, Brioche bread and Nuts

or

Moscatel Raisins Creme Brulé, Merengue and a Moscatel Foam…

Fried Langoustine in Kadaifi Paste, Tomatoes and roasted Pumpkin, Burrata Ravioli and Fennel Foam…

In the oven baked Lambs-rack with a Crystal Bread Crumble of green Herbs, fried young Garlic and Lamb Juice

or

Red Mullet “ Pot au Feu” with Mediterranean Clams and green Herbs