A bus to the Restaurant will be provided from the conference venue, ICMAT, leaving at 19:45. After the dinner, the bus will return participants to the main hotel, Weare Chamartin.
Starters:
Carpaccio of bluefin tuna with almond nougat syrup and shallots
Timbale of eggplant, dried tomatoes, basil oil and cous cous
Cuttlefish with fried green tomatoes
Vegetable Rice
Second course:
Hake with juice red shrimp saffron
Sorbet Lima
Beef tenderloin oak charcoal with red potato with thyme and saute onion colors
Dessert:
Delicacy of white chocolate with marc de champagne
Coffee or tea
Drinks:
white or red wine
Mineral water
liqueurs
Cava Louis de Vernier