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Allowed This Year For Palme D`Or To Be

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Discover a unique sensory and culinary
experience as Chef Pugin unveils his new
tasting menus taking you on a journey of
perfectly paired flavors and allowing you to
make your own selection from a large
variety of elaborated tasting dishes.
Our Chef works within the authentic
tradition of French cuisine, but reinterprets
the great classics, fashioning them with a
slight twist of modernism using fresh, local
and sustainable seasonal ingredients. Chef
Gregory Pugin hopes each guest will feel
transported to France for one evening.
Our devotion to quality is matched by a
dedication to providing you, our guest, with
the greatest experience. This philosophy has
allowed this year for Palme d’Or to be
recognized again by AAA with a 5 Diamond
Award.
Four Course Tasting Menu 95
First Course Selection
LA TERRINE DE FOIE GRAS A LA RHUBARBE
Foie Gras Terrine, Rhubarb, Hibiscus Gastrique, Sauternes
Rhubarb Gelée, Cranberry Bread
LE PETIT POIS
English Pea, Avocado, Mint Gelée, Crème Fraîche
Second Course Selection
LA SAUMON DE NORVÉGE
Norwegian Salmon, Crispy Shiso, Spring Vegetables, Paloise
Sauce
LA CHILEAN SEA BASS
Passion Fruit Marinated Chilean Sea Bass, Green Asparagus,
Yogurt Vinaigrette
Third Course Selection
LA CANETTE DE BARBARIE AU KUMQUATS
Roasted Duck Breast, Kumquats, Turnip, Gizzard, Orange
Sauce
LA CÔTE DE VEAU (FOR 2 GUESTS, SUPP +20)
Roasted Veal Chop, White Asparagus, Crispy Polenta, Morel
Dessert Selection
LA DEGUSTATION DE CHOCOLATES VALRHONA
Caramélia and Dulcey Valrhona Chocolate Tasting
LA FRAISE
Strawberry Carpaccio, Mascarpone Cream, Puff Pastry, Lemon
Verbena Ice Cream
LE CHARIOT DE FROMAGES
From the Cart, Assorted Cheeses
Chef Grégory Pugin
Six Course Tasting Menu 115
First Course Selection
L’ASPERGES BLANCHE DES LANDES
White Asparagus, Marinated Tuna, Quail Egg, Brioche
Crumbs, Sorrel Purée, Golden Osetra Caviar
L’OURSIN ET LANGOUSTINE
Sea Urchin Custard, Poached Langoustine, Golden Osetra
Caviar, Granny Smith Apple Gelée
LE CRABE ROYAL D’ALASKA
King Crab, Carrots, English Peas, Cipollini Onions, Grissini
Second Course Selection
LA MOULE DU MAINE
Maine Mussels, Garganelli Pasta, Chorizo Iberico, Saffron
LES CUISSES DE GRENOUILLES
Frog Legs Tempura, Parsley Cream, Garlic Purée
LE POULPE ET L’ESCARGOTS DE BOURGOGNE
Spanish Octopus, Burgundy Snails, Wild Mushroom, Spring
Onions Emulsion
Third Course Selection
FOIE GRAS POÊLÉ
Seared Foie Gras, Strawberries, Madeleine, Duck Jus,
Elderberry Emulsion
LE RIS DE VEAU
Veal Sweetbread, Chanterelle Mushroom, Green Asparagus,
Iberico Ham, Mimolette Cheese, Veal Jus
L’OEUF AUX MORILLES
Scrambled Egg, Spinach, Comte, Ham, Mushroom Sauce
Fourth Course Selection
LE CABILLAUD D’ALASKA
Alaskan Black Cod Poached in Coconut Milk, Sweet Potato
Degustation, Curry Sauce
L’HALIBUT D’ALASKA
Alaskan Halibut, Garden Peas, Lemon Thyme Nage
LA SAINT- JACQUES
Scallop, Turnips, Carrots, Snow Peas, Carrot Purée, Ras el
Hanout Sauce
Fifth Course Selection
LA DEGUSTATION D’AGNEAU
Lamb Tasting, Garbanzo purée, Couscous, Lamb Jus
LA CAILLE
Quail, Tri-Colored Cauliflower, Quail Egg, Dates, Quail Jus
LE BOEUF KOBE DU JAPON A5+ (SUPP +35)
Japanese Kobe Beef Tenderloin A5+, Baby Potatoes Confit,
Tomatoes, Green Asparagus, Spring Onion, Diable Sauce
Dessert Selection
LA CITRON
Citron Cream, Lemoncello, Meringue, Lime Tequila Sorbet
LA RHUBARBE
Raspberry Far Breton, Hibiscus Poached Rhubarb, Yellow
Heirloom Tomato Sorbet
LE CHARIOT DE FROMAGES AFFINÉS
Selection of International Cheeses
Chef’s Tasting Menu 195
LA TARTE AU CAVIAR D’OSCIETRE
Brioche Croutons, Crème Fraîche, Golden Osetra Caviar
LE STONE CRAB Á L’EMULSION D’EPICES
Stone Crab, Carrots, English Peas, Cipollini Onions, Grissini
LA TERRINE DE FOIE GRAS A LA RHUBARBE
Foie Gras Terrine, Rhubarb, Hibiscus Gastrique, Sauternes
Rhubarb Gelée, Cranberry Bread
LE POULPE ET L’ESCARGOTS DE BOURGOGNE
Spanish Octopus, Burgundy Snails, Wild Mushroom, Spring
Onions Emulsion
LES CUISSES DU GRENOUILLES
Frog Legs Tempura, Parsley Cream, Garlic Purée
L’OEUF AUX MORILLES
Scrambled Egg, Spinach, Comte, Ham, Mushroom Sauce
LE CABILLAUD D’ALASKA
Alaskan Black Cod Poached in Coconut Milk, Sweet Potato
Degustation, Curry Sauce
LE RIS DE VEAU
Veal Sweetbread, Chanterelle Mushroom, Green Asparagus,
Iberico Ham, Mimolette Cheese, Veal Jus
LE BOEUF KOBE DU JAPON A5+
Japanese Kobe Beef Tenderloin A5+, Baby Potatoes Confit,
Tomatoes, Green Asparagus, Spring Onion, Diable Sauce
LE SELLES SUR CHER
Selles Sur Cher Cheese, Pistachio Butter, Date, Cheese
Crackers
LA DEGUSTATION DE CHOCOLATES VALRHONA
Caramélia and Dulcey Valrhona Chocolate Tasting
Wine Pairing 145
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