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.

APPETIZER

FOR STARTERS IN WINTER
Joan Roca – Scallops with pumpkin and a tangerine reduction
Fried eggs with foie-gras, ham and creamy potatoes
“Xató” Salad our way
Antonio Guida – Creamy squid ink rice with broad beans and turmeric emulsion
Vegetable ceviche with rosemary and mango sauce
Brown crab and prawn tian with avocado, citrus fruit and oyster pearls (sup. 2€)
Marinated salmon with a choice of toppings, parmesan sablé and salad

 

AND NOW WITH FISH AS THE MAIN COURSE
Jose Andrés – Cod with chickpeas and spinach
Our version of the marmitako
Joël Robuchon – Sole meunière with polenta (sup. 2€)

 

AND NOW WITH MEAT AS THE MAIN COURSE
Tomas Keller – Twice cooked roast chicken with fondant potatoes
Suckling pig with pineapple and aromatic herbs
Josep Maria Freixa – Three-meat roast cannelloni with mushroom béchamel
Steak Tartar (sup. 4,5€)

 

TO FINISH IN WINTER (D)
“Three Kings cake” a whipped cream-filled brioche
Truffle and caramel Yule log
Creamy hazelnut and steamed cocoa sponge cake with frozen yogurt
Selection of ice cream and sorbets
Seasonal fruit salad
Freshly-squeezed orange juice

 

TO FINISH IN WINTER (N)
Tangerine mousse with spicy Intxaursaltsa
Soufflé omelette
Rum baba with oak cream
Massimo Bottura – “ Uups! I dropped the lemon cake”
Ice cream or sorbet of the day
Fruit salad with mango sorbet
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