Cous cous with vegetables, flavored with mint and caramelized foie
Black angus rib cooked for 12 hours at 80º, with a celeriac puree, kimchie pakchoi and crispy lotto root.
Sauteed mushrooms with ham, creamy potato and egg yolk.
Black angus rib cooked for 12 hours at 80º, with a celeriac puree, kimchie pakchoi and crispy lotto root.
Enjoy it with cava
Discover Ginkgo Garden: Spanish and Asian gastronomy, cocktails, live music and... Much more! Book now at www.ginkgogarden.com
Discover Ginkgo Garden: Spanish and Asian gastronomy, cocktails, live music and... Much more! Book now at www.ginkgogarden.com