Signature Dishes Menu I - The Classic Ones


Fòrum vinegar fake caviar with cockles (Ferran Adrià)  

Liquid pea ravioli spherification (Ferran Adrià)

Asparagus foam (Ferran Adrià


Cold Starters

Mint, pig’s trotter, Iberian ham and broad beans salad  (Josep Mercader 

Tomato velouté, bread crumbs and prawns  ( Carme Ruscalleda )  


Warm Starters

Scorpion fish pie with squid ink mayonnaise (Juan Maria Arzak    

Valery Giscard d’Estaing soup (Paul Bocuse)    



Salt cod with grapes, onions and cock’s combs (Santi Santamaria  

Salmon with apple and vanilla oil (Joan Roca)  



Veal shank (Santi Santamaria) with potato purée (Joël Robuchon)   

Loin of lamb tian (Jacques Maximin)



Pink panther (Jordi Cruz)    

Apple tatin with toffee and vanilla (Versió EHTG de Jordi Puigvert)     




Coulant with cocoa sauce and mandarine (Michel Bras)   


Strawberry and hazelnut stuffed puff pastry  (Pierre Hermé)   


Petits fours


Pâte de fruits

Chinese flan 

Chocolate bombon