DÉGUSTATION
LES PLATS EN PETITES PORTIONS
LE FOIE GRAS Fresh duck Liver « Pressé » under a thin veil of Port, smooth pear jam L’AUBERGINE Eggplant confit « mille-feuille », mozzarella and basil LES ANCHOIS marinated Anchovies, sweet pepper, on a bed of eggplant LE JAMBON « IBERICO DE BELLOTA » Iberico Ham, accompanied with tomatoe bruschetta LE CRABE ROYAL minced King Crab, between thinly sliced Daikon radish LA CHATAIGNE Chestnuts « Velouté » served with seared Foie Gras, Celeri and Bacon LA CREVETTE The Shrimp, cripsy Angel Hairs vermicelli, sumac seed and lime LES ENCORNETS Calamari, pan fried artichokes, Iberian flavors LA LANGOUSTINE King Prawn « Langoustine » papillotte, flavored with basil L’ŒUF Egg « en cocotte », unctuous Carbonara cream, smoked bacon LES PALOURDES Gratinated Clams garnished with pink garlic and mushrooms LA LANGOUSTINE King Prawn « Langoustine » ravioli, « foie gras » sauce and truffle LE GYOZA Poultry dumplings, leek and ginger, Asian broth LE PIED DE COCHON Pig trotters, parmesan cheese and Iberico ham, roasted on a toast L’OS A MOELLE Beef Bone Marrow, on a toast enhanced with mustard LA TRUFFE NOIRE Black Truffle mushrooms, Vegetarian Macaroni, grated parmesan LE BURGER beef and « foie gras » Burgers, french fries and sweet tomatoe sauce LE RIS DE VEAU veal Sweetbread, fresh bay leaf, stuffed Swiss chard L’AGNEAU DE LAIT milk fed Lamb chops flavoured with thyme LE PIGEON Free-range Pigeon, cabbage « lardé » and duck’s liver LE BLACK COD marinated with Miso under a veil of cucumber, smoked Eggplant infusion LA CAILLE Quail filled with duck liver, caramelized, truffled mashed potatoes
STARTERS
OUR MENU OF HOT AND COLD STARTERS
LE BAR Sea bass « Ceviche », Peruvian citrus and Osestra Caviar LE THON Tuna confit on a lettuce heart, garnished with delicate crunchy vegetables, quail eggs LE CAVIAR OSCIETRE « Ossetra » Caviar on a poached poultry eggs, crispy Angel Hair with smoked salmon LE JAMBON Iberico Ham accompanied with tomatoe Brushetta LE CRABE ROYAL King crab « Merus » pincers, crunchy salad, Caviar and avocado LE SAUMON FUME Norwegian Smoked Salmon, potaties waffle flavored with chives and lemon LE FOIE GRAS seared Duck Liver, roll of green apple confit and acidulous hibiscus juices LA POULE Poultry broth, with thin duck’s liver ravioli and spicy cream on the side LES SPAGHETTIS By the Chef
MAIN COURSES
FISH AND MEAT
LES SAINT-JACQUES grilled Scallops « à la plancha » with mashed Artichockes from Jerusalem, in two colors LE SAUMON half cooked salmon, herbs crust, sorrel extraction , young wild leek LE TURBOT poached, zucchini scales, brocoli « purée », king prawn and choron sauce LA MORUE Cod Fish under a lefy raviolu, vegetables juices and basil LE MERLAN deep fried withing fish, Colbert style and herbal butter L’AGNEAU DE LAIT milk-fed Lamb chops flavoured with thyme LA JOUE DE BŒUF Cooked « à la Bourguignonne » with polenta LE FOIE DE VEAU Seared Veal liver, crunchy onions and sour dressing LA NOIX D’ENTRECOTE « Black Onyx » rib steack core, potatoe « Grenaille » and « Padron » tempura LE TOURNEDOS DE BŒUF Tenderloin beef, Malabar black pepper, « Eryngii » mushrooms, butternut ravioli L’ONGLET Beef Tartare with traditional French fries
THE CHEESES
THE CHEESES
The selection of fine cheeses by the Chef
The ewe tomme cheese
DESSERTS
THE GRAND FINAL
LE CHOCOLAT TENTATION Smooth Araguani chocolate, cocoa nibs, Oréo biscuit LE PARIS-BREST Traditional French puff Pastry, « Praliné » cream, caramelized hazelnut LA SPHERE Manjari chocolae Sphere, cocoa ad coffee cream, vanilla ice cream LE SOUFFLE Passion fruits « Soufflé », a touch of Pineapple, « Pina Colada » sorbet LE SUDACHI Japanese Citrus, white chocolate shell, Macha tea and meringue LA NOIX DE COCO Coconut Milk crystalized at – 200°C covered with Mango « Espuma », lime zest LES TARTES Selection of traditionals « Tartes » LES GLACES Ice cream and Sorbet of the day
