Mugaritz Tasting Menu....English Translation

Here's the Translation of the Tasting Menu from our Recent Meal at Mugaritz, followed by the wine pairings:

Carpaccio with sweet and sour dressing, Idiazabal cheese chippings and vegetable splinters

Kokotxa de Bacalao (Hake Cheeks) cooked in its own gelatin with acacia honey

Heart of Baby Leeks roasted over vine cuttings and bathed in a stock infused with mollusks and crushed citrus fruit

Barbeque Smoked Scalope of Foie Gras, mustard seeds and leaves

Loin of Sole, under a salted seasoning of chicory leaves and a reduction of the bones

Sauteed Red Mullet fillets served over vegetables and a liver stew

A Piece of milk veal, roasted and perfumed with vine cutting embers and fragments of thyme, cinders, salts and crisp radishes

Tradition, ocean and land: Braised Iberian pork tails and pan fried languostines. Reduced braising liquids infused with iberian jamon

Leaves, Fruits and Flowers

Warm Pumpkin Bite with sweet and bitter accents

Interpretation of vanity: Moist chocolate cake, cold almond cream and cocoa bubbles


The wines:

Pirineos gewurztraminer 2007
Nikolaihof Hefeabzug Gruner Veltliner 2007
Ossian 2007
Domino de Tares Bembibre 2005
Itsasmendi Vendimia Tardia 2005
Lopez Hermanos Moscatel Don Salvador 30 anos