4 Course Menu - 75€

Thinly sliced ​​scallops from Dieppe, fresh salad of avocado, ceviche of fennel, avocado and tomato, finished with ice cream of Parmesan cheese
Crispy fried sweetbreads on a cream of potato and sea urchin, wild spinach, hollandaise sauce and grated Corazón Seco
Partridge cooked at a low temperature, confit leg, stew of sauerkraut, caramelized chicory and salsify
Fantasy of riz condé, mango, coconut and vadouvan