Meal 1: Roasted vegetable puff pastry with a creamy garlic, mushroom and rosemary sauce. Served with mashed red potatoes and roasted broccoli.
Meal 2: Catalan chickpeas and kale. Served with a mixed green salad, olives, cherry tomato, and a sherry vinaigrette.
Salad: Frisée lettuce and pear salad with shredded carrot, diced cucumber, and a sweet onion cashew dressing.
June 11 @ 00:00
00:00 — 01:00 (1h)