Archiv für den Monat: März 2017

Supper club

Im Santa Rita Experience kocht der Chef Xabi daheim. Und durchaus lecker. 

1)Cured tuna, mojo picon, olives and pickled onion.
2)Artichokes stuffed with quail eggs, sitake carpaccio and truffle mayonnaise.
3)Small peas stewed with cuttlefish, avocado with cordiandor and basilie, green rice popcorn.
4)Pumpkin ravioli stuffed with duck and mushrooms with sage in tempura.
5)Lamb’s hock cooked at low temperature with tupinamba and enmulsion mint and mustard.
6)Chestnut foam, ground of coffee grounds and red fruits.
7)Chocolate with lentils.