The dishes we cook today

Pomegranate, fresh cheese, quince, ceps, pine nuts	Fig’s, fresh goat cheese, pistachio and mint	Lactaires, pinenuts mayonaise
Pumpkin cream-soap with caramelized hazelnut	Egg-Plant with black chanterelles & peanut cream	Llenegues (mushrooms), onion and rocket
Ceps (Boletus Edulis), roasted in the oven, with ceps salt	Lactaires, pine nuts mayonnaise	Rice with pig’s trotter & shrimps from Roses
Risotto with white truffle from Piamonte, boletus edulis	Red Scorpion fish cooked in the oven or grilled	Dentex fish from Roses, hazelnuts, coriandre & basil
Lamb, candied leg with anchovies	Beef filet, in red wine sauce	Rabbit, roasted with catalan sausage