Dinner on 31/12/24

Langoustine in crustaceans jelly, celeriac and caviar

Snapper marinated in red orange juice

Steamed oyster

Smoked duck breast, Iberian jamon, caramelized pear and lentils

Redfish ravioli in clam and seaweed broth

Risotto flavored with truffles, guinea fowl, Jerusalem artichokes and porcini mushrooms

White fish and artichoke textures in lemon stew

Eclair, green tea mousse, cardamom ice cream and red fruit punch