Carns
Beef entrecote at Café de Paris
This dish is prepared with the meat sautéed in a pan, it is napa with a compound of butter and meat juices with more than 16 spices and masterful seasonings, mixed by our chef with his expertise, creating indescribable aromas on the palate. It is accompanied by a bouquet of rice pilat, washed down during cooking with natural tomato broth
Beef tenderloin with anchovy cream
grilled sirloin, covered with a fine cream of Cantabrian anchovies, accompanied by a variety of grilled vegetables. We recommend this suggestive and delicate blend of flavors
Free-range chicken with almonds
This chicken raised in our corral of red and muscular meat, we present it to you on a clay pot, in a masterful stew with thistle mushrooms, as it was done in the old way of this land
Reindeer sirloin in marinade with three sauces
three reindeer sirloin fillets, sautéed and topped each with roquefort cream, bearnaise sauce, and black pepper. It is accompanied by delicious crunchy apple fritters. This game dish will tempt you