Iberian pork sirloin

With parsnip parmentier and shallot sauce in Pedro Ximénez reduction

Chicken breast

stuffed with buffalo mozzarella, bacon and basil, accompanied with aubergine and tomatos gratin with pesto

Sirloin steak Gold

with truffled potatoes gratin, sauteed wild mushrooms, foie gras and Pedro Ximénez sauce

Lamb ribs

With sweet potato purée, almonds and sage demi-glace