Carta y menús

Market menu

 

The training program offered by ESHOB allows our students to approach our modern culinary heritage by interpreting and adapting the creations of world-renowned cooks.

daily appetizer

FOR STARTERS

Koldo Rodero – Asparagus with poached egg, cod and caviar
Jordi Vila – “ High sea ”
Foie-gras crème brûlée with a touch of spring
Ángel León – Rice with plankton and squid
Peas from Maresme with mint air, Catalan sausage duo and Iberian cured ham gravy sauce
Quinoa salad with spring vegetables and fruit
Marinated salmon with a choice of toppings, parmesan sable and local green salads

AND NOW WITH FISH AS THE MAIN COURSE  

“Fish & Chips” of Skrei cod
Turbot with saffron sauce and lemon-cured Arbequina olive Parmentier
Logline-fished hake with cockle pil-pil sauce and spring vegetables

AND NOW WITH MEAT AS THE MAIN COURSE

Santi Santarmaria – Jowls with king prawns and caviar
Alain Ducasse – 7-hours slow cooked lamb
Hilario Arbelaitz – Oxtail ravioli
Steak Tartar (sup. 4, 5€) 

TO FINISH

Opera cake (biscuit, coffee butter and chocolate ganache)
Lemon Mousse
Nuts over hazelnut cream, English cream and vanilla ice-cream
Today’s selection of ice cream and sorbets
Fresh seasonal fruit salad
Freshly squeezed orange juice

24€ VAT included

Drinks & coffee not included

Please inform our staff if you have any allergies or food intolerances.


24 €

L'Escola menu Taxes included

Schedule:
13:30 – 15:30
20:00 – 21:30h
Closed:
Weekends and holidays of the school calendar