A velvety blend of parsnips and leeks, gently simmered to bring out their natural sweetness, finished with aromatic herbs for a delicate, refined warmth. Garnished with a dollop of crème fraîche. (v)

Golden, crisp potato bites made with parmesan and a touch of cornstarch for lightness — crunchy on the outside, soft within. Served with smoked pimentón aioli. (v)

Inspired by the freshest market finds. This week’s preparation is vegetarian. (v)

Tender chicken simmered in red wine with smoky bacon, mushrooms, and onions, creating a rich and deeply flavored sauce.

Pillowy ricotta ravioli paired with a vibrant roast vegetable sauce — fresh, comforting, and full of seasonal flavor. (v)

With its tender sponge cake layers, rich custard filling, and luscious chocolate glaze, this classic dessert is both timeless and indulgent. (v)