APPETISERS Langoustine Cannelloni - Marinated Salmon, Chilled Lemon Grass and Sologne Caviar Tourteau Crab Tiramisu - Fruity Marinade, Tandoori Spices and Sweet Pimento Seasonal Vegetable Panaché - Japanese Poached Egg and Iberico Pork Tenderloin in Pomelo Dressing Garden Tomato Trio - Camus Artichoke Tart, Virgin Mary and Mozzarella Carpaccio Duck Foie Gras Terrine - Rhubarb Fondant, Red Port and Beetroot Texture Green Pea Gazpacho - Buckwheat Galette of Palamos Prawn and Minted Vegetables Brittany Lobster Consommé - Ginger Aroma and Marine Club Toast Langoustine Lasagne - Veal Sweetbreads and Chanterelle Mushrooms in Shellfish Bisque Frogs’ Legs Provençale - Black Olive Breadcrumbs, Basil Ratatouille and Aromatic Tomato Sautéed Duck Foie Gras - Roasted Pistachio, Girolle Mushroom Fricassée and Bergeron Apricot FISH AND SHELLFISH Atlantic Cod - Lemon Jam, Melon Méli Mélo and Citrus Sauce Line Caught Sea Bass - Mediterranean Vegetables and Anchoïade Emulsion John Dory Fillet - Pickled Farfalle and Gremolata in Aged Parmesan Sauce Normandy Sole - Girolle Mushrooms, Leeks Fondant and Smoked Eel in Shellfish Cream Wild Turbot (For Two People) - Poivrade Artichokes, Olive Oil Mashed Potatoes, Cockles and Sauce Vierge Brittany Lobster - Braised Fennel and Cumin Sweetcorn in Black Thai Tea Infusion MAIN COURSES Suckling Pig Rack - Andouillette, Boudin Noir and Buttered Savoy Cabbage in Timut Pepper Sauce Milk Fed Veal Chop - Gratin Dauphinois, Vegetable Carpaccio, Rocket and Melissa in Lemon Balm Oil Roasted Bresse Chicken (For Two People) - Hay Scent, Herbal Butter and Forestière Potatoes in Natural Jus Bresse Pigeon - Sweet Garden Peas and Oriental Pigeon Leg in Warm Vinaigrette Sauce Saddle of Aveyron Lamb - Ratatouille Terrine, Young Spinach Leaves and Lamb Sweetbreads French Beef Tenderloin or Japanese Wagyu Striploin - Caviar Beef Tartare, Wild Mushrooms and Seared Risotto of Pine Nuts in Braised Jus DESSERT Virgin Mojito - Berry Panaché, Frozen Lime Chocolate, Minted Strawberry Sorbet Bergeron Apricot - Peanut Biscuit, Apricot Mousse and Iced Peanut Butter Peach and Basil Soufflé - Crispy Waffle, Sorbet of Peach, Basil and Rosé Champagne Tahiti Vanilla Mousseux - Granny Smith, Arugula and Green Apple Sorbet Wild Strawberries - Yoghurt Meringue, Jasmine Cream, Frozen Yoghurt Strawberry Selection of Ice Creams and Sorbets CHOCOLATE Dulche Leche - Panama Coffee, Salted Caramel and Chocolate Ice Cream Forêt Noire - Chocolate Biscuit, Cherry Ganache, Griottines, Choco & Cherry Ice Cream CHEESE Caprice Cheese Cellar
- APPETISERSLangoustine Cannelloni - Marinated Salmon, Chilled Lemon Grass and Sologne Caviar
Tourteau Crab Tiramisu - Fruity Marinade, Tandoori Spices and Sweet Pimento
Seasonal Vegetable Panaché - Japanese Poached Egg and Iberico Pork Tenderloin in Pomelo Dressing
Garden Tomato Trio - Camus Artichoke Tart, Virgin Mary and Mozzarella Carpaccio
Duck Foie Gras Terrine - Rhubarb Fondant, Red Port and Beetroot Texture
Green Pea Gazpacho - Buckwheat Galette of Palamos Prawn and Minted Vegetables
Brittany Lobster Consommé - Ginger Aroma and Marine Club Toast
Langoustine Lasagne - Veal Sweetbreads and Chanterelle Mushrooms in Shellfish Bisque
Frogs’ Legs Provençale - Black Olive Breadcrumbs, Basil Ratatouille and Aromatic Tomato
Sautéed Duck Foie Gras - Roasted Pistachio, Girolle Mushroom Fricassée and Bergeron Apricot - FISH AND SHELLFISHAtlantic Cod - Lemon Jam, Melon Méli Mélo and Citrus Sauce
Line Caught Sea Bass - Mediterranean Vegetables and Anchoïade Emulsion
John Dory Fillet - Pickled Farfalle and Gremolata in Aged Parmesan Sauce
Normandy Sole - Girolle Mushrooms, Leeks Fondant and Smoked Eel in Shellfish Cream
Wild Turbot (For Two People) - Poivrade Artichokes, Olive Oil Mashed Potatoes, Cockles and Sauce Vierge
Brittany Lobster - Braised Fennel and Cumin Sweetcorn in Black Thai Tea Infusion - MAIN COURSESSuckling Pig Rack - Andouillette, Boudin Noir and Buttered Savoy Cabbage in Timut Pepper Sauce
Milk Fed Veal Chop - Gratin Dauphinois, Vegetable Carpaccio, Rocket and Melissa in Lemon Balm Oil
Roasted Bresse Chicken (For Two People) - Hay Scent, Herbal Butter and Forestière Potatoes in Natural Jus
Bresse Pigeon - Sweet Garden Peas and Oriental Pigeon Leg in Warm Vinaigrette Sauce
Saddle of Aveyron Lamb - Ratatouille Terrine, Young Spinach Leaves and Lamb Sweetbreads
French Beef Tenderloin or Japanese Wagyu Striploin - Caviar Beef Tartare, Wild Mushrooms and Seared Risotto of Pine Nuts in Braised Jus - DESSERTVirgin Mojito - Berry Panaché, Frozen Lime Chocolate, Minted Strawberry Sorbet
Bergeron Apricot - Peanut Biscuit, Apricot Mousse and Iced Peanut Butter
Peach and Basil Soufflé - Crispy Waffle, Sorbet of Peach, Basil and Rosé Champagne
Tahiti Vanilla Mousseux - Granny Smith, Arugula and Green Apple Sorbet
Wild Strawberries - Yoghurt Meringue, Jasmine Cream, Frozen Yoghurt Strawberry
Selection of Ice Creams and Sorbets - CHOCOLATEDulche Leche - Panama Coffee, Salted Caramel and Chocolate Ice CreamForêt Noire - Chocolate Biscuit, Cherry Ganache, Griottines, Choco & Cherry Ice Cream
- CHEESECaprice Cheese Cellar
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