MENU AUTOUR DU MARCHE
50€
Salmon aspic in muslin
lemon emulsion
Crusty of asparaguses & bacon crispi,
vichychoise way smoothie
Swim of shells, fingers of bread sesame
Nets of ruails to hazel nuts, salad iceberg
and their poached eggs
Carpaccio of Jacques saint and potato vitellote
with the truffle oil
***************************
White of turbotin poached, purée of favouilles,
risotto
Loin of lamb in persillade, juice mustard
potatoes croquettes, mushrooms of wood
Kidneys of calf in corolla to the Madeira old man
duchess, bayaldi of vegetables
Net of ox to morels, rissolées of shot,
small glaçés vegetables
Back of St hones roti to the skin, sauce virgin
purple artichokes sautés with vintage
***************************
Laminated chiboust with the fruits of wood,
balsamic caramel
Caramels with the salted butter
foam orange and madeleines
Crémeux risotto with milk and jam
almonds
Perfect imperial tangerine,
tiles with the chocolate
Blown coconut, its rock,
raspberry purée
lemon emulsion
Crusty of asparaguses & bacon crispi,
vichychoise way smoothie
Swim of shells, fingers of bread sesame
Nets of ruails to hazel nuts, salad iceberg
and their poached eggs
Carpaccio of Jacques saint and potato vitellote
with the truffle oil
***************************
White of turbotin poached, purée of favouilles,
risotto
Loin of lamb in persillade, juice mustard
potatoes croquettes, mushrooms of wood
Kidneys of calf in corolla to the Madeira old man
duchess, bayaldi of vegetables
Net of ox to morels, rissolées of shot,
small glaçés vegetables
Back of St hones roti to the skin, sauce virgin
purple artichokes sautés with vintage
***************************
Laminated chiboust with the fruits of wood,
balsamic caramel
Caramels with the salted butter
foam orange and madeleines
Crémeux risotto with milk and jam
almonds
Perfect imperial tangerine,
tiles with the chocolate
Blown coconut, its rock,
raspberry purée
