Traditional fattened chicken cannelloni, a dark-bred bird that has a deep flavor and a very tender texture, contrasted with caramelized apple and aestivum truffle bechamel with duck foie zest
Chest of French mulard duck with a large amount of fat that gives it a lot of flavor, finished on the grill and not much done to appreciate the nuances of its diet, served on a soft sponge cake and moistened with meat juice, accompanied by a sweet and sour chutney.
Coquelet with great intensity of flavor, served semi cooked, transparent obulato ravioli with a cream of foiegras and dried fruits together with a monalisa potato aerial mousse with a slight touch of truffle.
Recental lamb back of more than 50 days at low temperature for 24 hours on a cream of plums with rum and dried Turkish figs, salted with the same juice that the lamb releases during the cooking time
Terrine of crumbled beef cheek and California walnuts glazed with demiglaçe of tonka bean that adds a touch of sweet fruit, vanilla and licorice accompanied by a smooth cream of maresme peas and some shallots sauteed in brown sugar and white rum
100% Girona beef burger smoked in our wood-fired oven served on a crispy and fluffy handmade bread accompanied by a caramelized onion with brandy and a baked brie cheese and its garnish of fried potato wedges.
High loin of Girona beef matured in the chamber, giving it an unmistakable taste of old cow and light touches of smoked beef jerky with a texture and an infiltrated fat worthy of the best entrecots accompanied by our bouquet of micro-vegetables on fire
The jewel in the crown of the Txuletones, with perfect maturation and of a cow with a pasture-only diet, served to the least point and with a garnish of creamy baked potatoes and grated black truffle on the spot.