The culinary space, under our Gastronomic Director and new chef Ariadna Julian is a meeting place in the service of wine. As such, it fulfils a vital function in opening up the cellar. It offers cuisine with deep roots, well-matched to wine, which respects the essence of every product. Dishes steeped in a traditional gastronomy which is both authentic and continually updated. The cuisine pays homage to the remarkable work of our suppliers: men and women who are passionate about their land. Food, in short, which invites you to uncork bottles, to experiment and to indulge yourself.
We have updated the spring menu with new dishes such as our GREEN PEA CREAM with truffle-glazed egg, the SCALLOP with Jerusalem artichoke sandwich and jus, the DUCK with eel and mushroom rice or the HARE à la Royale. We continue with the Pullet a la brasa for 2 people or the tender beef shank a la brasa as well.
Not forgetting, of course, our new desserts, such as a Pear tatin with almond cream, a Saint Honoré, or our Flavors of winter with mandarin orange, caramel and salted butter.
We work with local producers and harvesters who care for and respect their natural environment and are an essential part of the culture of our country.