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P É P I T E
T r i l o g y , P r a w n & s c a l l o p s
Prawn tartar with crunchy celery and yuzu dressing
topped with scallop veil in crispy tartlet
Magadan shrimps with scallops in concentrated
prawn broth jelly with lemongrass
Quenelle with scallops mousse and prawn
bisque foam with Myrthe flavor
Duck foie gras escalope, watermelon sauce with roasted fig and rice popcorn
Baked Scallops in shell with green spinach emulsion and scallops mantia sauce, cauliflower puree with turmeric
Grilled beef fillet Rossini style with duck foie gras, celeriac millefeuille, chanterelles and red wine sauce
Warm chocolate mousse with almond & hazelnut praliné and coconut
ice cream under coconut veil
Glazed duck breast slices in orange flavoured sauce
with pear caramelized with balsamic vinegar and oyster
mushrooms
Crunchy green salad with mini-romano, cress leaves, green
asparagus, Kenyan bean, snow pea, red and violet radish,
avocado mousse, asparagus sauce, sprouts, extra virgin olive
oil with lemon dressing
Sakhalin scallop crudo with Uzbek tomato natural juice, green apple flowers and tomato heart
