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icone

Main course

DUCK BREAST WITH HONEY AND SPICES

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icone

Main course

SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE

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icone

Main course

GOAT’S CHEESE AND CONFIT ONION TART

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icone

Main course

TAGLIATELLE WITH MORELS AND PARIS MUSHROOMS

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icone

Main course

SEA BREAM FILLET WITH A CHORIZO CREAM

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icone

Dessert

CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

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icone

Starter

SPANISH GAZPACHO RECIPE

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icone

Main course

BLACK PUDDING PARMENTIER WITH POTATOES, APPLES AND ROSEMARY

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Main course

THE ORLOFF ROASTED VEAL

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