Rosé espumante “extra brut” Bodegas del fin del mundo with appetizer
Swordfish fillet with a cream from beach crab, Japanese artichoke, onion, citrus and micro vegetables
Creamy soup of forest mushroom, chestnut and sage
Hare and Ratte-potato parmentier with winter vegetables, marinated red meat radish and a Port sauce
Crispy fried Pluma Iberico with Pearl barley, pointed cabbage, pumpkin and sechuan pepper
“Nevado” white chocolate parfait, a cardamom cream, chocolate crumble and sorbet of beetroot and cuberdon
Coffee or tea with homemade sweets
Rosé espumante extra brut Bodegas del fin del mundo with appetizers
Wild salmon ‘Westerross’ tartare with kohlrabi, apple, radish and a yuzu-miso cream
Chestnut mushroom and Jerusalem artichoke broth
Marinated prawns à la plancha with black sticky rice, mango,beetroot, shiso and hazelnut oil
Duo of veal loin with herbs and sweetbreads, pointed cabbage with smoked bacon,winter vegetables and a tarragon cream sauce
Almond daiquoise with a passion fruit ganache, ‘Santander 65%’ chocolate and liquorice stick ice cream
Coffee or tea with homemade sweets
At midnight we toast a sparkling 2025with a glass of champagne Lacroix-Triaulaire, Le biographe, Brut
