Confited Duck Salad with Toasted Hazelnuts, Mango and Citrus Vinaigrette
King Crab Croquettes with Codium Ali-oli
Sea Bass with Confited Artichokes and Valencian Titaina (Red Peppers and Tomatoes With Pine Nuts)
Mandarine and Aperol Sorbette
Low Temperature Cooked Cheeks with Yuca in Three Textures and Truffle Demiglace
Chocolate and Maracuya Couland with Dulce de Leche Mousse