Desserts
The Chef recommends
Nougat panna cotta with pistachio dust *
Bisbalenc sponge cake with angel hair pumkin jam and Muscat wine
Belgian chocolate truffles *
Orange carpaccio with mandarin sorbet *
The Duran Classics
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*Burnt catalan cream 8,50 €
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Profiteroles with hot chocolate €7.90
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Tarte Tatin with Chantilly €7.60
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*Pineapple carpaccio with mango sorbet €7.80
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*Chocolate coulant with vanilla ice cream €8.30
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*Biscuit glacé with hot chocolate €8.75
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*Catalan cream ice cream with plums in Armagnac 7,50 €
The Flambées
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*Bananas flambéed in Cointreau €12.10
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Crêpes Suzette €14.15
VAT included
Bread on the table 1,95 euros
(*) Gluten-free or can be prepared without gluten