Lunch & Dinner


Homemade artisan sourdough bread, homemade butter, olive oil (V)


Gazpacho of tomato served with smoked and cured mackerel, strawberries and artichokes

(available as vegetarian)

Selection of homemade croquettes (V)

Consommé & homemade pheasant tortellini 

Iberian cured ham

Olives (V)

Cured Catalan cheese

Agnolotti of seasonal vegetables (V)

 Roasted free range chicken, onion pure, cured egg yolk and chicken glaze 

Oysters from Normandy

Garden vegetable salad of the season with honey glaze and crunchy filo pastry

Main courses:

Marinated and baked cauliflower, mild coconut curry, mango, chilli flakes and coriander (V)


Lamb cooked saus vide (36h), Moroccan couscous,

orange & caramel sauce 

Roasted Beef fillet "au poivre" onion textures

fried potatoes with thyme salt 

Beef Fillet Wellington with parmentier potatoes and red wine sauce

Smoked and pan fried pork filet, baba ganoush, Kalamata olives, pork scratching 

Spanish "arroz a banda" with roasted fish of the day

arichokes and ruilli sauce

Roasted pigeon, gnocchi, carrot pure

buckwheat & brandy sauce


        Crispy crumble filled with with lemon cream, yogurt espuma,

candied lemon, merengue & freeze-dried raspberries 

Chocolate fondant/brownie & earl grey ice cream chocolate textures

Bakewell tart & vanilla ice cream