Carta y menús

Market menu

 

Siguiendo el programa formativo que ofrece Eshob, nuestros alumnos se acercan al legado gastronómico contemporáneo mediante la interpretación y la adaptación de creaciones de cocineros de renombre internacional.

FOR STARTERS IN SPRING

Carme Ruscadella – Sea water cannelloni with prawns (versión Restaurant L’Escola)

Joan Roca – Foie timbale with apple (versión Restaurant L’Escola)

Ángel León – Rice with plankton and squid (version Restaurant L’Escola) (Sup. 2€)

Peas from Maresme with mint air, Catalan sausage duo and Iberian cured ham gravy sauce

 

AND NOW WITH FISH AS THE MAIN COURSE

Cod with samfaina

Alain Ducasse – Turbot with saffron sauce and lemon-cured Arbequina olive Parmentier

 

AND NOW WITH MEAT AS THE MAIN COURSE 

Philippe Labbé – 7 hours slow cooked back of lamb

Santi Santarmaria – Duck magret Rossini (version Restaurant L’Ecola)

 

TO FINISH IN WINTER 

Banana semifreddo, cocoa sponge cake and toasted custard

Madagascar vanilla Bavarian cream and tangerine pudding

Today’s selection of ice cream and sorbets

Fresh seasonal fruit salad

Freshly squeezed orange juice

 

28€ VAT included 

Drinks & coffee not included


28 €

L'Escola menu Taxes included

Schedule: 13:15 – 15:15 / 19:45 – 21:15h  Closed: Weekends and holidays of the school calendar