In the kitchen of Tinars have begun to arrive the first season mushrooms, timidly still because the lack of rain this summer has not favored their appearance, but enough so that we can begin to introduce them in our kitchen and do tests facing the new autumn menu. We enjoy the smell of the first "ceps" (wild mushrooms) and "ous de reig" (Caesar’s mushrooms). "For me the Caesar's mushrooms is one of the best mushrooms -says Marc Gascons, chef of  Tinars - for its finesse, aromas and meatiness." In fact, this mushroom is the protagonist of one of the star dishes of the autumn menu: carpaccio of Caesar's mushrooms, foie micuit, green pine oil and pine nuts.

Bon Appetite!