TULA

Oyster with a butter, garlic and parsley emulsion

“Beignet” with a sun-dried tomatoes, anchovies and moscatel raisins

Caramelized puff pastry with a creamy blue crab soup, parmesan cheese and citrics foam

Shisho leaf taco with pancetta, smoked eel and misonnaise

Eclair with an aubergine “gremolata” and smoked white tuna

Seafood of the day with a jus of the heads and a hazelnut “salmorreta” sauce

Marinated monkfish with a basil emulsion, cashew nuts and codium hollandaise sauce

Grilled hake “kokotxas” with iberian pork jus, textures of artichoke and pine nuts

Marinated and fried red scorpionfish with rockfish and veal snout bouillabaise

Grilled veal sweetbreads with an eel and trumpets of death mushroom “fricandó” and parsnip cream

Duck and foie “blanquet” sausage with périgueux sauce and jerusalem artichoke

Roast pigeon breast with its pickle and a truffle and boletus mushroom béarnaise