a sustainable summer dinner

As the season has changed I have a wide, new range of fruits, vegetabeles and fish at my disposal. The new sustainable summer menu aigan cosists only of the best organic products from the area, and is composed of the follwing dishes:

Aperitif: Cava from ecologic agriculture (Castell Soterra, Vilafranca de Penedes)

amouse bouche: as available on the market

homemade sourdough bread and whole grain rolls

 Eggplant tar-tar with barbastro tomato and goat kefir

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Coconut soup with curry line grissini, sardine filet and peppermint foam

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Panfried seabream, mashed potatos with sesam oil, seasonal vegetables and red pepper sauce

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Creamy apricot ice cream on vanilla pistacho sand, lemon peppermint yelly, mini merengue and passion fruit reduction

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