Tomato salad with goat cheese, oregano and basil.

Vegetable salad with scallop and fried serrano ham bits.

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.<

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

Squid bundles with bacon and squid's ink mousse.

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