Cream of pumpkin with foie “poêle” and shavings of Iberian-ham.
Cannelloni of duck confit with penny-bun mushroom béchamel.
Pan-roasted snails with three sauces (vinaigrette, allioli and caramelised tomato and onion)
Iberian ham croquettes with small bouquet of salad
Carpaccio of warm pig's trotters with foie and olive vinaigrette.
Anchovies and cottage-loaf toast spread with tomato.
Grillet goat’s cheese salad, quince, duck ham, dried fruits and olive vinaigrette.