Pear, arugula, candied tomatoes with roasted and caramelized nuts salad
Candied tomatoes, fresh tomatoes, roasted bell peppers, avocado, orange segments, and spicy praline
Beet hummus, gratin cauliflower, romanesco, cauliflower pickles, and quinoa
Cauliflower puree, roasted beets, beet pickles, chopped almonds, and blue cheese
Arugula, endives, radicchio, zucchini, provolone, and avocado
Stew with wild pine mushrooms, game meats, and lamb
Grilled eggplant pie with lamb and 7 Arabian spices, baked au gratin in a clay oven
Vegetable curry with coconut milk and Indian curry
Braised ossobuco on creamy polenta
Trout cooked "en papillote" on a bed of sautéed vegetables, with teriyaki sauce and citrus herb butter
approximately 1.1 pounds
approximately 1.1 pounds
served with stuffed pepper and chimichurri air
Steak where the bone in the shape of a T is visible. It's a cut that brings together two succulent pieces of meat: the tenderloin and the sirloin.
Cut obtained from the upper loin and comes with its corresponding bone.
Cut extracted from the front ribs of the cattle, retaining the bone, which gives it the Sioux axe shape from which it gets its name.
Steak extracted from the rib section of veal, between ribs six and twelve.
with banana and dulce de leche, served with Nutella sauce.
with a heart of soft fruit (berries) and chocolate soil.
cinnamon ice cream, and rice pudding foam.
with steamed Camembert cheesecake.
with forest infusion.
with blackcurrant ice cream and rosehip sponge
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