Cream of turnips "Negrets" from Capmany with small dices of sausage.
Marinated salmon dill with salad bouquet and soft raspberry vinaigrette.
Foie gras with fig jam and toast.
Grilled artichoke hearts with vegetable vinaigrette
Potato millefeuille with butifarra de perol and mushroom sauce.
Duck cannelloni comfit with mushroom béchamel.
Ceps (mushroom) croquette and roast meat croquette.
Fresh lime sorbet.
Chicken leg casserole with plums and pine nuts.
Fillet of venison with raspberry sauce.
Wild boar civet with chestnuts and trumpets of love.
Pork feet with turnips in mushroom cream and gratin.
Duck magret with candiet apple and ratafia sauce.
Salt cod with preserved penny-bun mushrooms cream.
Monkfish zarzuela with prawns.
Mango soup with coconut ice cream.
Xuixo of cream with cinnamon ice cream.
Natural pineapple with Catalan cream
Truffle ice cream with candied orange.
Yogurt cream puff pastry with English cream and raspberry coulis.
Chestnut flam with mushroom jam.