Restaurant Forum not to. On this occasion we sent a menu specifically chosen for the Culinary Competition .... And the truth is that no waste anywhere.
Welcome Drink
Shrimp Baked in cold Gabardine Peppermint
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Garlic Soup with Sea Bass Carpaccio and
grated coconut
with Sferification Chorizo \u200b\u200band Ham.
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Agnei Iberian sirloin in Cooking Oil Powder Candy on the Lower Aragon, Peach Pie and curd Borage .
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mostillo Cake with White Chocolate Truffles Querelle and Vino de la Tierra, Flanked by Cider Soup and Mint False eggs and Passion Yoghourt
With Coffee brises mine will be served a sweet that can be solid or liquid
What do you think? "The animals?
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