January 9, 2018

Asado | Rib plate

Barbecued beef rib plates served with crispy potatoes, rocket, onion, tomatoes and Chimichurri sauce. Build the tire with wood. The BBQ grill must be next to […]
January 9, 2018

Picanha | Rump cap

Rump cap roasted in salt crust, with Espinillar (typical Uruguayan liqueur) sauce and butiá fruit chutney garnished with fresh-herb risotto, confit cherry tomatoes, decorated with cheese […]
January 9, 2018

Bife angosto – Striploin

Striploin steak with lavender flowers, ratatouille and cheese-stuffed parmentière. Salt the striploin (250 g – 0.55 lb). Cook on both sides on hot grill until medium […]
January 9, 2018

French Rack

French Rack served with mint and pistaccio stuffed potato cannoli, and fennel terrine, garnished with mushroom zabaglione. 1. Tie the French Rack. 2. Clean the bones […]