ROMANESQUE MENUan evocation to the artistic movement, the simplicity of its forms, the intensity of its colors, with a spiritual aura.from the henhouse right to the dish;FRESH EGG,mayonnaise, tuna to eat whole and with fingers;VEGETABLES IN A CHARCOAL TEMPURA AND ROMESCO,spring onion, garlic shoots, aspargus from the garden;MARINATED VEGETABLES,red cabbage, purple potatoes, volcanic potatoes slowly cooked;TENDERISED BEEF,vegetables, ratafia sauce contrasts and colors;BEETROOT,cream, frozen yogurt