Trans-Pyrenean Cuisine: Spanish Cooking with French Roots

Our cooking is rooted in Aragonese and Spanish traditions, while looking towards the other side of the Pyrenees. We are not trying to reproduce French or Italian cuisine, nor to reinterpret Spanish cuisine, but rather to understand how they can all form part of the same culinary story, with their own nuances and differences, yet sharing a common purpose. We will take a look at the dishes on the menu at La Era, each influenced by the cuisines found on the other side of the Pyrenees, whether French or Italian: Aragonese suckling lamb pizza, Pâté en croûte, Trout with beurre blanc and aniseed flavours, Langoustine ravioli with Thai sauce, Veal medallion from Barós with chicken mousseline.