Plaisir Menu 1 or Gourmandise Menu*

THE MARINATED TUNA between earth and sea, veal topside and katsuabushi dressing sorrel ice cream THE GREEN ZEBRA TOMATO marinated in Bourbon vanilla...

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Plaisir Menu Gourmandise Menu*

1 first starter, 1 second starter, 1 main course (vegetarian or fish or meat) , 1 dessert 1 first starter, 1 second starter, 1 first and 1 second main course, 1 dessert *gourmandise served for the all table untill 1.30 pm and 9.30 pm

THE MARINATED TUNA between earth and sea, veal topside and katsuabushi dressing sorrel ice cream

THE GREEN ZEBRA TOMATO marinated in Bourbon vanilla smoked burrata

THE « BERLINGOTS » ravioli with Brie de Melun filling turnip consommé infused with liquorice and lemon

THE AGASTACHE CHICKEN EGG crista marine, pressed beans and herbaceous mayonnaise

THE RED MULLET pressed potatoes with dry bonito shitake mushrooms and razor clams

THE MEAGRE CONFIT blackcurrant leaf infused crunchy eggplant, anchovies and black garlic

THE ARTICHOKES AND FIR BUDS artichokes roasted in amaretto,sage Nanah mint and tonka beans

THE IBAÏAMA PIG marinated in Voatsiperifery pepper zephyr zucchini and verbena

THE VEAL SWEETBREAD braised in Kororima butter peach and girolle mushrooms

THE PIGEON marinated in combava citrus and mint burnt onions

* THE CHEESE SELECTION from different regions, aged by Nicole Barthélémy

THE WHITE MILLE-FEUILLE Damas roses-infused cream candied grapefruit

THE GRANNY SMITH APPLE AND THE SHISO kiwi and shiso sorbet creamy manzana and shortbread

THE PEACH AND VERBENA hibiscus poached peach and sorbet creamy verbena and meringue

THE PIC CHOCOLATE AND NIKKA WHISKY creamy chocolate profiteroles cherry sorbet and creamy barley

« Home made » dishes

• Meat origin : France