Vestige festive at-home Menu
Indulge in a taste of Vestige this holiday season by creating a drink or dish at home, taken from the special festive menu devised by our team of chefs. Begin your evening by raising a toast with a “Winter Night” cocktail, a warming and aromatic drink to set the mood. Delight in a light and golden Puff Pastry Crown with Truffled Onion Cream, followed by a succulent Roasted Free-Range Chicken stuffed with Couscous and served with a velvety Pumpkin and Carrot Purée. Conclude your culinary journey with the heavenly Tocinillo de Cielo flan, paired with silky Vanilla Chantilly cream, for a truly indulgent finale.
We would love to hear how your creations turned out and look forward to welcoming you back to the dining tables of Vestige Son Vell and Vestige Son Ermità & Binidufà when we reopen in spring 2026.
Savour our chef-curated three-course menu:
Meet the makers
How to make yours…
“Winter Night”
Garnish: Wafer, coffee beans, and star anise
Method: Place all the ingredients into a cocktail shaker filled with ice. Shake vigorously for 20–30 seconds until a creamy foam forms. Strain into a lowball glass over fresh ice, and garnish with the wafer, coffee beans, and star anise.
Swap the alcoholic ingredients for 15 ml double cream or thick plant-based milk, 10 ml caramel syrup and 5 ml cocoa syrup or white chocolate, and follow the same method to mix a “Winter Night” mocktail.
Puff Pastry Crown with Truffled Onion Cream
Method: Prepare the onion cream by slowly sautéing thinly sliced onions over a low heat until soft and translucent, but not browned. Add a generous splash of water to speed up the cooking process. Save 100g for later. Blend the remaining onions with the double cream and truffle, then strain and season. For the onion purée, blend the reserved sautéed onions with olive oil until smooth. For the black garlic cream, whisk together the garlic and egg, then a drop at a time, whisk in the sunflower oil.
For the puff pastry, cut out rings, sprinkle with grated cheese, thyme, and rosemary, and bake at 140°C (285°F) for 30 minutes until crisp. To assemble, fill the pastry rings with onion cream, dot with onion purée and black garlic cream, top with a cocktail onion, and finish with truffle shavings.
Roasted Free-Range Chicken with Couscous and Festive Vegetable Purée
Method: Prepare the homemade couscous by mixing the breadcrumbs, almond flour, lard, sugar, raisins, and cinnamon, then make the stuffing by combining minced chicken with milk-soaked breadcrumbs, egg, finely chopped spring onion, garlic powder, saffron, and diced apricots. Open the boneless chicken (or have your butcher prepare it), season well, spread the stuffing inside, and leave space in the centre for the couscous before closing and trussing. To truss the bird, use string to firmly tie the legs and wings to the body.
Brown the chicken in olive oil and smoked butter, then slow-roast at 90ºC (195ºF) for 2 hours and allow it to rest. Before serving, roast again at 185ºC (365ºF) for 20 minutes to crisp the skin.
For the gravy, sauté a shallot in a little butter, make a roux with a spoonful of flour, then add 300ml of stock and reduce until the correct consistency. Slowly add 150 ml of double cream and reduce further. Remove from the heat and whisk in the cubes of cold butter until the gravy is glossy and silky smooth. Season and squeeze in a little lemon.
For the purée, roast carrots and pumpkin until soft, then blend or mash thoroughly with the butter. To serve, slice the chicken, add a spoonful of purée and glazed carrots, drizzle with saffron gravy, and garnish with the sprouting mustard leaves and rocket.
Tocinillo de Cielo flan with Vanilla Chantilly
Kit required: Sugar or jam thermometer
Method: Begin by caramelising the moulds. Tip 200g of sugar into a saucepan over a low heat and melt the sugar until it’s a toasted brown caramel. Carefully pour the caramel mixture into individual moulds, or a large heatproof dish, leaving a thin layer at the bottom. Let it cool.
Make a syrup by boiling the water, sugar, orange zest, and cinnamon stick to 118°C (244°F), then remove the cinnamon and let it cool slightly. Gently mix the egg yolks and whole eggs together without incorporating air, then slowly pour into the warm syrup, stirring continuously.
Strain the mixture, pour into the caramel-lined moulds, and bake in a bain marie (a shallow water bath) at 160°C for 35–40 minutes, until just set. Cool completely and turn out of the moulds. For the Chantilly, infuse the cream with vanilla for 30 minutes by scraping the seeds from within the pod or adding the paste, then add icing sugar, and whip to stiff peaks. Serve the Tocinillo de Cielo flan with a generous spoonful of Chantilly.
Share how your creations turned out!