Watermelon gazpacho with diced figs, green shoots and drops of cabernet.
Anchovies and toast with figs.
fig with buffalo mozzarella and honey vinaigrette.
Foie duck’s liver terrine and figs jam.
Coca with escalibada, a touch of tomato jam and slices of sheep cheese.
Sautéed chanterelles with acorn-fed ham.
Duck cannelloni comfit with mushroom béchamel.
Roman-style squid
Ceps (mushroom) croquette and roast meat croquette.