Restaurant Ossiano, Hotel Atlantis, Dubai, U.A.E.

1) Four pre-appetizers:
- Small and very red cherry tomatoes filled with green pesto
- Canape (little round bread slice) with mascarpone cream on top
- Crispy small roll with salty / fish filling
- Round little brown pastry with mushroom filling (?)

2) Radish pure with slice of tomato and mint (served in a cocktail glass)

3) Large oyster served with shallot vinaigrette

4) Scallop a la plancha (seared nicely) with tiny carrot cubes springled with fleur de sel and butter sauce, plus a spoon of a mascarpone-like soft cream

5) Carpaccio of Catalan gambas with fine (green) herbs vinaigrette and ruccola salad

6) Canadian crab (nicely seared) on a bed of couscous with caramelized oranges and pear(?)

7) Snapper cube seared a la plancha with a crispy skin plus a stem of broccoli, sprinkled with a buttery sauce

8) My Husband: baby rack of lamb rose served with caramelized baby shallots and calabacin

8) Me: foie-gras a la plancha with caramelized pear slices and green leaves (berros?)

9) Pre-desert: cava ice-cream with strawberry reduction

10) Desert: slice of layered, frozen tart with a spoon of creamy lichy/guanabana(?) ice cream on top. Tart had red berry core layered with crispy white chocolate and gelatin-like consistency cream. Sprinkled with some balsamic-like acidic sauce

11) Post-dessert / coffe sweets: six very tiny bocaditos (more for the eyes than the mouth):
- orange choco/turrones
- pastry bed with gelatined fruits (kiwi, strawberry, pear?)
- mini macarrons (cream)
- ice-cream mini balls covered with chocolate
- white chocolate bonbon with a brown sugar crocante ornament
- tiny chocolate brownie with a white sugar crocante ornament