with rustic Puree of sour apples, passion fruits coulis and red fruits
with foie gras and balsamic reduction
with dill butter and wakame
with Chips and Lettuce’s Hearts
with vegetables from the garden, olive grove and coconut sauce
bok choy, bimi and Pernod sauce
on black risotto with passion fruits coulis
at low temperature with garlic and thyme patatos
with potato foam y glazed shallots
