PALOMA

Creamy preparation based on smoked fish roe (often cod), oil, and bread or potato. Iodine flavor and smooth texture, served as an appetizer spread.

A soft-boiled egg with a runny yolk, accompanied by pickled mushrooms and a toasted-flavored foam. Sobacha (toasted buckwheat) adds crunch.

Small minced pork meatball mixed with herbs and green vegetables (chard or spinach), wrapped in caul fat and baked. A rustic and flavorful dish.

Diced beets, seasoned and served cold. Accompanied by an herb cream and pungent horseradish to enhance the vegetable's sweetness.

Thin slices of duck magret, seared on the outside and raw on the inside. Asian-inspired seasoning with sesame and fresh herbs.

Mix of crisp and slightly bitter lettuces, dressed with a sweet and sour sauce (agrodolce) and garnished with aged Italian cheese.

Leeks roasted until tender and slightly caramelized. Served with basil sauce, crumbled sheep's cheese, and almonds for crunch.

Fried fritters made of a mixture of mashed potatoes and choux pastry. Crispy on the outside and very light and fluffy on the inside.

Raw fish marinated in citrus juice, served fresh. Accompanied by creamy sauce, Japanese aromatic herbs (shiso), and fish roe.

Soft flatbread topped with grilled lamb sweetbreads (delicate and tender offal). Enhanced by a garlic cream and crunchy red cabbage.

Soft small pasta made from potatoes, served in a rich Italian cheese sauce. Endives provide a slight bitterness to balance the dish.

Whole squid stuffed with a pork and small sweet pepper filling. Drizzled with an intense red wine sauce.

Breaded and fried pieces of veal head for crispiness. Served with potatoes and a salty, vinegary seasoning with capers and anchovies.

Fish fillet with a pronounced flavor, grilled. Served with a smooth vegetable purée and a rich sauce with smoky marine flavors.

Surf and turf combination of beef and oyster, enhanced by a spicy fermented soy paste (miso). Intense umami flavors.

French pressed-cooked cheese, aged for two years. Firm texture with small salt crystals and an intense fruity and nutty flavor.

Small, soft yeast cake, generously soaked in rum syrup. Often served with whipped cream.

Cake composed of several layers of sponge cake and cream, here flavored with chestnut. Soft and sweet texture.

Original dessert based on vegetable-flavored ice cream, sweetened by vanilla and enhanced by the acidity of lime.