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Gustatory application of the METHOD

Espaisucre desserts are best expressed in a dynamic set, as a tasting menu, And just as in the salty world, its order is marked by a strong intention of graduation at the level of lightness (light, rotund), temperature (cold-warm-hot) and consistency (watery-dense).

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3 salty tapas

5 desserts

3 sweet tapas

           VINEGAR

celery + vinegar + fennel + fisherman’s + calvados + keffir

                

          CITRICS

 cidron + granny smith + honey + lime + jícama +  yogurt + pineapple + sansho

                

          PORK RIND

 pork rind + pear + tamarind + tonka bean

                

          MEDITERRANEAN

olive oil + rosemary + pine nut + lemon

                

          EMPYREUMATIC

 coffee + mascarpone + english breakfast tea + molasses +

 licorice + chocolate milk + plum