Recipes Yanncik Alleno

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Beaded barley curds, warm Jamon Joselito jelly.

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Button mushroom feuilleté stuffed with somillo and lomo

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Girolle mushroom and yellow wine pasta shell with ham Extraction® and Comté

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Small cushion of Belon oyster, lomo purée and Oscietra caviar grains

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Iberian ham fine jelly, fermented mousse of rye bread with Kalamata olive slivers

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Fine slices of watermelon ham, chorizo oil and black lemon

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Flower of Artichoke heart and Jamon gran reserva Joselito

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Panceta Joselito and cuttlefish gnocchi, Château d’Yquem jelly

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Chorizo Extraction® marshmallow with corn

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Old Comté mousse and chorizo caramel

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Omelette veiled with Panceta Joselito

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Butcher bread, truffled vinaigrette

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Darphin potato and Jamon gran reserva Joselito, purslane salad and flowers

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Royale de navet primeur, fanes à croquer et panceta Joselito

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Pressa Tartare, celeriac Extracion® jelly, horseradish snow

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Abanico pig and “Golden” apple pie

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Ziti and chorizo au gratin

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