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Gastronomy

Gastronomy

Black rice with squid, octopus

and mange tout peas

   

Cold cannelloni of avocado,

shrimp and lime

   

White chocolate mousse

and passion fruit

 

 

 

 

 

 

             

Lamb with potatoes millefeuille,

pear and Tou del Lluçanés

   

Crunchy egg with potatoes

parmentier, duck ragout and corn

   

Citric, yogurt and

frozen gin tonic

   

   

             

Ox tail spinach ravioli, seasonal

mushrooms and roast sauce

   

Warm green asparagus salad,

cod fish and romesco

   

Strawberries with two chocolates

       

   
   

Atlantic Bluefin tuna Tartare,

yuzu and avocado

   

Caprese fresh zucchini

and red pesto

   

Salad of artichokes and

“Langoustine”, truffle, trout caviar 

from Tavascan and vinaigrette of

tarragon

       
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