Guy Martin and Adrien Manac’h Picking vegetables in olive oil ’Reciopella’, 25 green olives and old Comté cheese, basil coulis Lobster cooked in broth, 33 shortbread tomato and oregano foam, chorizo oil Oysters ’White Pearl’ cooked to the plancha, 29 steamed cabbage Pak ChoÏ and sweet and sour red onions, shrimp broth with ginger Duck Foie Gras poached in red wine, 31 marinated figs and grapes, crispy muscovado sugar Crab in anise jelly, 28 candied fennel and kalamansi foam Smoked Salmon in kadaif, 34 cauliflower espuma, butter mounted with lime and wasabi Steamed John Dory, 42 carrots mashed with curry and pomegranate, lemongrass emulsion Rack of Lamb from Lozère roasted, 38 ‘petit farcis’ and zucchini, garlic foam Yellow Poultry from the Landes cooked on the chest, 37 macaronis with spinach and fresh nuts, truffle sauce Veal Sweetbread from Corrèze roasted, 39 plums and pumpkin, pepper from Jamaica sauce Cheeses selection, 14 pears and grapes, rustic bread toasted Pistachio and praline ’Opéra’, 15 chesnuts ice cream Laminated Blackberries and blueberries, 17 vanilla cream, white cheese sherbet Coconut biscuit, 18 banana-mango, passion espuma Peach rostead in luted casserole, 18 black grapes and gingerbread, orgeat ice cream Five-course tasting menu 109 Including wine pairings
Guy Martin and Adrien Manac’h
Picking vegetables in olive oil ’Reciopella’, 25
green olives and old Comté cheese, basil coulis
Lobster cooked in broth, 33
shortbread tomato and oregano foam, chorizo oil
Oysters ’White Pearl’ cooked to the plancha, 29
steamed cabbage Pak ChoÏ and sweet and sour red onions,
shrimp broth with ginger
Duck Foie Gras poached in red wine, 31
marinated figs and grapes,
crispy muscovado sugar
Crab in anise jelly, 28
candied fennel and kalamansi foam
Smoked Salmon in kadaif, 34
cauliflower espuma, butter mounted with lime and wasabi
Steamed John Dory, 42
carrots mashed with curry and pomegranate,
lemongrass emulsion
Rack of Lamb from Lozère roasted, 38
‘petit farcis’ and zucchini, garlic foam
Yellow Poultry from the Landes cooked on the chest, 37
macaronis with spinach and fresh nuts, truffle sauce
Veal Sweetbread from Corrèze roasted, 39
plums and pumpkin, pepper from Jamaica sauce
Cheeses selection, 14
pears and grapes, rustic bread toasted
Pistachio and praline ’Opéra’, 15
chesnuts ice cream
Laminated Blackberries and blueberries, 17
vanilla cream, white cheese sherbet
Coconut biscuit, 18
banana-mango, passion espuma
Peach rostead in luted casserole, 18
black grapes and gingerbread, orgeat ice cream
Five-course tasting menu 109
Including wine pairings
Picking vegetables in olive oil ’Reciopella’, 25
green olives and old Comté cheese, basil coulis
Lobster cooked in broth, 33
shortbread tomato and oregano foam, chorizo oil
Oysters ’White Pearl’ cooked to the plancha, 29
steamed cabbage Pak ChoÏ and sweet and sour red onions,
shrimp broth with ginger
Duck Foie Gras poached in red wine, 31
marinated figs and grapes,
crispy muscovado sugar
Crab in anise jelly, 28
candied fennel and kalamansi foam
Smoked Salmon in kadaif, 34
cauliflower espuma, butter mounted with lime and wasabi
Steamed John Dory, 42
carrots mashed with curry and pomegranate,
lemongrass emulsion
Rack of Lamb from Lozère roasted, 38
‘petit farcis’ and zucchini, garlic foam
Yellow Poultry from the Landes cooked on the chest, 37
macaronis with spinach and fresh nuts, truffle sauce
Veal Sweetbread from Corrèze roasted, 39
plums and pumpkin, pepper from Jamaica sauce
Cheeses selection, 14
pears and grapes, rustic bread toasted
Pistachio and praline ’Opéra’, 15
chesnuts ice cream
Laminated Blackberries and blueberries, 17
vanilla cream, white cheese sherbet
Coconut biscuit, 18
banana-mango, passion espuma
Peach rostead in luted casserole, 18
black grapes and gingerbread, orgeat ice cream
Five-course tasting menu 109
Including wine pairings
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