Communauté Valencienne

Valence

l'Espagne

I have dedicated more than a decade to perfecting my craft as a chef. My culinary journey has taken me to explore the most diverse and exciting cuisines from the four corners of the world.I am fascinated by culinary diversity and the way a traditional dish screams out the character of a people.
I love the act of gathering around a table to share a good moment, savoring a great dish, making a toast, having a conversation. My goal is to captivate even the most demanding palates and offer unforgettable gastronomic experiences that awaken emotions through taste.

Iberian acorn-fed ham with toasts and grated tomato

Sea bass tartar with avocado and Valencian citrus

Smoked Galician-style octopus

Brioche with Manchego cream cheese, and basil

Traditional Valencian Paella (free-range chicken, rabbit, and beans)

Senyoret Paella (cuttlefish, sea bass, and king prawn)

Duck and foie fideuà with porcini mushrooms (Valencian-style paella made with th

Black Paella (squid ink, beach squid, snow peas, and citrus aioli)

Valencian sponge cake torrija with clementine cream

Creamy Basque cheesecake

Cold soup with grape and almond, served with zucchini noodles and min

Ajoblanco

(Spherification is a molecular gastronomy technique)

Spanish vermouth with spherified Gilda

Valencian oyster

The menu features the most iconic Valencian tapas and rice dishes, with the aim of recreating a Sunday surrounded by good friends, in a special atmosphere and using very high-quality fresh, seasonal produce. (The menu price will be adjusted according to the dishes chosen; the displayed price is set by the platform.) The dishes are merely suggestive—we are open to suggestions.