LENT: SMOKED COD AND ANDALUSIAN SUGAR CANE MOLASSES VINAIGRETTE
50 g of smoked codfish
30 g of extra virgin olive oil
10 g of Andalusian sugar cane molasses
15 g of Muscatel vinegar
SUMMER: FIGS, FOIE GRAS AND ANDALUSIAN SUGAR CANE MOLASSES VINAIGRETTE
80 g of foie gras
90 g of fresh figs
30 g of extra virgin olive oil
10 g of Andalusian sugar cane molasses
15 g of Muscatel vinegar
5 g of ground black pepper
Salt to taste
AUTUMN: CHESTNUT VINAIGRETTE, IBERIAN HAM AND ANDALUSIAN SUGAR CANE MOLASSES
50 g of Iberian cured ham
50 g of roasted chestnuts
30 g of extra virgin olive oil
15 g of Andalusian sugar cane molasses
10 g of apple vinegar
Salt to taste