A menu worth keeping
One menu, many memories.
The printed menu set the rhythm: butter cream and three breads, duck micro-foie, consommé gelée, caviar and spider crab. Then came lobster and kiskilla with Venere rice, artichoke with Swiss chard and foie gras, and the Tolosa bean “pilota”.
It was a table shared with the Juvimar group, where the small details remained as clearly as the larger courses: bright breads, a tin at the table, chocolate and a collection of sweets.
The menu may name the dishes. The table keeps the evening.
