Another year of memories, cooked by hand.

The table

• Bread with tomato, fleur de sel and D.O. Penedès olive oil
• My favourite cheeses
• My favourite charcuterie
• Tomato salad with basil, black olives and tender onion
• Garden salad with crudités
• Patatas bravas, alioli and smoked almond sauce
• Padrón peppers with fleur de sel
• Honey-fried aubergine
• Spanish omelette with candied onion
• Honey and soy chicken wings
• Spiced pork skewer
• Andalusian-style sardines
• Garlic prawns
• An assortment of croquetas

To finish

• Chocolate coulant with raspberry coulis

To begin

• Tomato bread, D.O. Penedès olive oil and fleur de sel
• Catalan cured meats and cheeses
• Patatas bravas, alioli and smoked almond sauce
• Garden salad with crudités
• Calçots or leeks, in season, with romesco

One rice, to choose

• Mar i muntanya paella — seafood, meat and vegetables
• Seasonal vegetable paella
• Valencian paella with rabbit and green beans
• Black rice with seafood, green pepper and alioli
• Meat and mushroom paella — duck, chicken and pork
• Fish suquet of the day’s market, potatoes and Mediterranean vegetables

To finish

• Torrija with crema catalana

The table

• Guacamole, pico de gallo and nachos
• Ceviche verde of corvina, coriander and mango
• Tempura courgette flowers filled with cheddar and candied onion
• Cochinita pibil with black beans from the pot
• Enchiladas verdes, gratinated with Emmental and crème fraîche
• Slow-cooked chicken fajitas with grilled peppers
• Corn and wheat tortillas

To finish

• Chocolate mousse with chamoy, and churros
• Exotic fruit salad with mango sorbet

Salads & bread

• Catalan bread with tomato, black salt and D.O. Penedès olive oil
• Monterosa tomato salad, basil, black olives and onion
• Quinoa salad with aromatic herbs and pomegranate
• Green bean salad with tuna, tender onion and cherry tomatoes
• Garden salad with crudités

From the grill

• Argentinian novillo entrecôte
• Chicken marinated in herbs and spices
• Barbecue pork ribs
• Catalan sausages
• King prawns or southern sardines
• Courgette, green peppers, corn and potatoes
• Café de Paris, barbecue sauce, mustard and mayonnaise

To finish

• Exotic fruits with mango sorbet

Salads & bread

• Catalan bread with tomato and D.O. Penedès olive oil
• A selection of breads by Bo&Mie Barcelona
• Monterosa tomato, quinoa, green bean and garden salads

The great cuts

• Argentinian novillo entrecôte
• Black Angus rib steak
• Wagyu entrecôte
• Galician beef tenderloin
• Chicken in herbs and spices, barbecue pork ribs
• Grilled vegetables; morel sauce and port sauce

To finish

• Exotic fruits with mango sorbet
• Apple tart, raspberry tart

Starters

• Cauliflower velouté with pan-fried foie gras
• Flamiche with bacon, leek fondue and Comté
• Asparagus tartlet with béchamel
• Comté and truffle soufflé
• Ravioles du Dauphiné
• Champagne oysters au gratin
• Coquilles Saint-Jacques

Mains

• Scallops, black trumpet sauce and black rice
• Cod in puff pastry, garlic coulis and coconut milk
• Sole meunière with vegetables
• Black Angus bourguignon with carrots and polenta
• Rabbit with mustard and Savoie wine
• Traditional tartiflette
• Duck confit with potatoes and plums
• Coq au vin, marinated and slow-cooked
• Lièvre à la royale

Desserts

• Lemon tart
• Tarte Tatin with vanilla ice cream
• Chocolate entremets, sponge and crunch
• Raspberry tart
• Poached pear with chocolate

To begin

• Seasonal salad of contrasts and textures
• Cherry tomato tarte Tatin with parmesan and tapenade
• “False apple pie” with Idiazabal and Ibérico cheese
• Baked leeks, beurre blanc and herring roe

Then

• Hand-cut beef tartare, pistachio, parmesan and dried tomato
• Red tuna tartare with aubergine “caviar”
• Wild sea bass tiradito, tiger’s milk, corn and pickled onion
• Prawn skewer, fried quicos and tartare sauce
• The chef’s foie gras, toasts and fig jam

Mains

• Low-temperature chicken with a Mediterranean filling, candied carrots
• Beef Wellington, port sauce, duxelles and gratin dauphinois
• Duck magret with lemon, lavender and honey
• Herb-roasted rack of lamb
• Sirloin with black trumpet sauce
• Slow-cooked wild sea bass, white Martini sauce and peas
• Sole beurre blanc, lemon and potato purée
• Vanilla salmon, herb rice and curried vegetables
• Sea urchin risotto with ceps and asparagus
• Torta del Casar risotto

Desserts

• Old-fashioned nougat ice cream, raspberry coulis
• Raspberry tart
• Tiramisu cheesecake with coffee cream
• Sacher with strawberries and Chantilly
• Caramelised apple crumble, mango coulis

From the sea

• Oysters (France)
• Red prawns from Palamós or Vilanova
• Carabineros (Catalonia)
• Clams cooked in their own juice
• Crab, Bouchot mussels in white wine
• Costa Brava lobster
• Razor clams from the Ebro Delta
• Langoustines, gratinated scallops
• Octopus with smoked paprika

From the land

• Ibérico ham, carved at the table by a master carver
• Homemade mi-cuit foie gras — summer truffle, dried apricot, Sichuan pepper
• Caviar and blinis, as available

Alongside

• Potatoes “al caliu”; tomato, vine peach and basil salad
• Mayonnaise, rouille, shallot vinegar, passion fruit, lemons and herbs

To finish

• Seasonal fruit and macarons

The table

• Smoothies of the day
• Breads by Bo&Mie Barcelona; butter, jams and nuts
• Tomato and avocado salad with peach and basil
• Cheeses and charcuterie
• Eggs as you like them, with bacon
• Smoked salmon toast with cream cheese
• Yoghurt and granola
• Crêpes, pancakes or waffles
• Seasonal fruit; coffee, tea, hot chocolate and juices

The table

• Mango, banana and strawberry smoothies
• Breads and pastries by Bo&Mie Barcelona
• Cheeses from France, Spain and Italy; Ibérico charcuterie
• Wild boar terrine with Armagnac
• Smoked salmon and cream cheese
• Courgette, potato and onion omelette
• Black Angus bourguignon with gratin dauphinois
• Chickpeas with chorizo, the traditional way
• Pancakes or Liège waffles; seasonal fruit; coffee and tea

A selection

• Comté and truffle soufflé
• Flamiche with leek fondue and Comté
• Avocado ceviche with mango, tiger’s milk and corn
• Candied artichokes, vegan demi-glace and pea cream
• Aubergine in three textures
• Tempeh with Café de Paris sauce
• Spinach and goat’s cheese tart with prunes and nuts
• Vegetable paella with black trumpet mushrooms
• Pumpkin filled with garden vegetables, feta and tarragon
• Fire-roasted aubergine, pesto and smoked polenta

Mains

• Slow-cooked chicken with potatoes
• Chicken or beef milanese with chips
• Pasta carbonara; bolognese lasagne
• Vanilla salmon or hake with sautéed vegetables
• Fish and chips

Desserts

• Chocolate mousse; apple crumble; chocolate cake with strawberry coulis