French cuisine menu proposals
Starters:
- Roquefort cheese mousse with osmotized pear cream, endive and walnuts.
- Coconut Vichyssoise with brioche bread toasted in butter, smoked eel and smoked herring roe with sour apple textures.
- Foie mousse with Arabica coffee ash, Pedro Ximénez date cream and fig compote with a touch of cinnamon.
- Foie panna cotta with dry-martini-lime granita and gingerbread.
- Seared scallop in whipped black garlic butter, roasted apple sauce and Champagne reduction with crunchy spirulina coral.
Main:
- Grilled duck magret in citrus sauce of roasted plums, chocolate crumble and glazed grapes in red wine reduction.
- Rossini tenderloin from matured DO Rubia Gallega beef in Perigord sauce, toasted foie and creamy morel rice.
- Roasted turbot loin in Meunière sauce with fennel bulb sautéed in butter.
- Ravioli stuffed with duck and fig confit, with strawberry chutney and passion fruit sauce with petazetas.
- Roasted Bresse pigeon with parsnip cream, truffled potato rosti and red wine caramel.
Desserts:
- Bourbon vanilla chantilly with strawberries stewed in orange blossom water and orange blossom.
- Pavlova filled with berries and blackberry chantilly.
- Apple Tarte Tatin in textures sweet carrot cream.
- Chocolate coulant with sweet balsamic stewed strawberries.
