Signature Dishes Menu I - The Classic Ones

Appetizers

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)    

 

Fish

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

Salmon with apple and vanilla oil (Joan Roca)  

  

Meat

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

Loin of lamb tian (Jacques Maximin)

 

Predesserts

Pink panther (Jordi Cruz)    

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

 

Desserts

 

Coulant with cocoa sauce and mandarine (Michel Bras)   

 

Strawberry and hazelnut stuffed puff pastry  (Pierre Hermé)   

  

Petits fours

Macarons    

Pâte de fruits

Chinese flan 

Chocolate bombon