Tomato salad with goat cheese, oregano and basil.

Vegetable salad with scallop and fried serrano ham bits.

Carried chicken, curry and vegetables.

Creamy risoto with boletos (wild mushroom), fresh foie and a poached egg. (15 min.)

(Mi cuit) with port sauce and caramelized fruit.

Eggs embezzled with artichokes and mushrooms on puff-pastry and cutlery with bechamel of Parmesan cheese with pine kernels, corn merchants and ham.

Of little hand of pork with fungi and chutney of pear.

Boned and stewed with prunes and pistachios, mashed potatoes and a vegetables sauce.

Tuna sashimi marinated and served with spring onion, soy sauce and mashed apples.

Squid bundles with bacon and squid's ink mousse.

Black pasta cannelloni, stuffed with red shrimp, vegetable with curry, topped with a creamy cheese sauce.

With aubergines and mushrooms (boletus edulis) placed on a Biscay sauce bed.