Low-temperature cooked and roasted Iberian pork neck, its rind puffed, candied scorzonera, mashed and crispy escarole

Magret of Barberie duck cooked medium-rare, citrus caramel jus, cress and black garlic sauce

Braised octopus cooked in its water, potato millefeuille, black olive puree and pepper bbq sauce

Dover sole with lime and chamomile butter, raw and cooked asparagus, béarnaise sauce and celery emulsion

Amed claws, reinforcing salad and parsley mayonnaise tails cooked over high heat, its bisque and spring vegetables in different textures