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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 and black caviar in crispy tartlet
Crudo with Magadan shrimp and scallop,
sea urchin and purple radish mikados
Raviole with scallops mousse and prawn bisque foam
with Myrthe flavor
Duck foie gras escalope with yellow beetroot confit, caramelized endive and persimmon sauce with yuzu
Pumpkin confit with ice cream, cranberry mousse, pumpkin
and cranberry sauce with vanilla, meringue cracker
Farmer chicken breast 2 texturas, quince confit pearls and baked
button mushrooms, pumpkin puree, “Pomme Dauphine”
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
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
