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Starter
Sautéed of razors, artichokes, yolk and parmentier (puree) of violet potatoes
Main Course
Cannellone of bull tail and foie, with english truffled cream of leeks and goat cheese gratin
Dessert
Mató (fresh cheese), pistachio nuts, hibiscus tea and roses
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end.