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P É P I T E
C r a b & F o i e G r a s T r i l o g y
Kamchatka Crab « crème brûlée » with foie gras terrine, pike caviar with pumpkin meringue
Crispy «Bonbon» filled with foie gras mousse, caramelized fig, confit onion and crab rémoulade
Wonton with crab and mascarpone cheese, grilled escalope foie gras with pumpkin sauce, cranberry jelly
Onion soup cooked with beef broth and served with toast gratiné
with gruyere
Œuf mayonnaise with water cress emulsion and brioche toast, crunchy green asparagus
Classic ratatouille cassolette
Farmer chicken breast with minced leg, green asparagus
with chanterelles fricassée and butter sauce, jus and brioche
toast
Roasted Sweetbread with artichoke, morels and green peas, extract mushroom sauce
Baked Loligo squid filled with calamari mousse, whelks fumet
emulsionned sauce with sea urchin, kohlrabi pearls, lemon olive oil
Uzbek’s lemon zest confit with lemon cream, basil sorbet and
concentrated basil gel, biscuit sablé flowers, and lime flavored
sauce
Duck foie gras escalope with yellow beetroot confit, caramelized endive and persimmon sauce with yuzu
“Ile flottante” in coconut créme anglaise with vanilla and myrthe
aromatic and ananas confit, almond caramelized
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
Hot goat cheese camembert
with green parsley sauce, roasted buckwheat bread
Caramelized apple tart and cinnamon ice cream, caramel sauce
