ALifeWorthEating:
Amuse bouche: A Spanish "salmorejo" deconstructed with a glass of squash soup
ALifeWorthEating:
1st Course: Foie del Colorado (fig bread filled with foie gras mousse, toasted oatmeal, red fruit and hibiscus powder)
ALifeWorthEating:
2nd Course: Papada Entomatada (pork jowl in tomato broth with sheets of cucumber)
ALifeWorthEating:
Presentation of Chablis Premier Cru Montée de Tonnerre
ALifeWorthEating:
3rd Course: Crema de hongos y de quesadilla
ALifeWorthEating:
Chablis Premier Cru Montée de Tonnerre
ALifeWorthEating:
4th Course: Txipirones al Cubo (small squid over potato cubes, Jamón Ibérico Julián Martín), unsauced
ALifeWorthEating:
4th Course: Txipirones al Cubo (small squid over potato cubes, Jamón Ibérico Julián Martín), sauced
ALifeWorthEating:
5th Course: Alcachofas con almejas (artichokes with clams)
ALifeWorthEating:
6th Course: Pescado del día con flor de alcachofa (fish of the day with artichoke blossom), unsauced
ALifeWorthEating:
6th Course: Pescado del día con flor de alcachofa (fish of the day with artichoke blossom, sauced
ALifeWorthEating:
7th Course: Venado apiñonado
ALifeWorthEating:
8th Course: Lichi y melocotón (lychee and peach)
ALifeWorthEating:
Petits fours: buñuelos, sunflower seed granola, and tuiles
ALifeWorthEating:
Take home snack: traditional Mexican candy
ALifeWorthEating:
Take home snack: traditional Mexican candy - elote con chile, mango con chile, tamarindo
ALifeWorthEating:
A table at Biko