Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Around France in 90 Days
$65 per Person
(Available Tuesday to Friday)


Week 4 ⚜ 27/1/2021
LIMOGES

AMUSE BOUCHE

FILET DE POISSON
FRESH FILLET OF PINK SNAPPER, BUTTER SEARED & SERVED ON A BED OF CARROT & CARDAMOM MOUSSE, ACCOMPANIED BY A FRICASSE OF SAVOY CABBAGE, BACON & PINENUTS FINSIHED WITH VONGOLE CLAMS & A PASTIS & DILL SAUCE

SORBET

FILET DE VEAU
MARINATED & OVEN ROASTED TENDER FILLET OF VEAL, SERVED WITH A CAULIFLOWER, TRUFFLE & PARMESEN RISOTTO, SAUTEED CRIPSY KALE & MUSHROOMS FINSIHED WITH A LIGHT MADIERA & THYME JUS

PROFITEROLES AU CHOCOLAT
HOME-MADE CHOUX PASTRY PROFITEROLES, FILLED WITH HAZELNUT ICE-CREAM, TOPPED WITH A RICH HOT DARK CHOOCLATE SAUCE FINSIHED WITH TOASTED ALMONDS & CRÈME ANGLAISE


Week 5 ⚜ 2/2/2021
VERSAILLE, ILL DE FRANCE

AMUSE BOUCHE

CRÊPES CHAMPIGNONS-POULET, SAVORY CREPES FILLED WITH FRESH CHICKEN, LEEK, MUSHROOMS & TRUFFLE SERVED ON A BED OF SPINACH & TOPPED WITH A CREAMY TARROGAN & MUSHROOM sauce & FINSIHED UNDER THE GRILL WITH FRoMAGE 

SORBET

FILLET DE BOEUF SAUCE AU ROQUEFORT, TENDER HARVEY FILLET OF BEEF, SERVED WITH A BACON & CHEESE potato GRATIN, CARROT & cumin MOUSSE & BUTTERED BROCCOLINI FINISHED WITH A TRADITIONAL ROQUEFORT BLUE CHEESE SAUCE 

TARTE AU CHOCOLAT ET CARAMEL, BAKED RICH DARK CHOCOLATE & SALTED CARAMEL TART, SERVED WITH CARAMEL CRISPS, VANILLA ICE-CREAM & CRÈME ANGLAISE


Week 6 ⚜ 9/2/2021
BREST, BRITTANY

AMUSE BOUCHE

VOL-AU-VENT AUX FRUITS DE MER, SEAFOOD VOL VENT, CRISPY PUFF PASTRY FILLED WITH PRAWNS, SQUID & FISH IN A LIGHT MORNAY SAUCE SERVED WITH GRILLED TIGER PRAWN, PARSLEY COULIS, SPINACH & CONFIT TOMATOES FINISHED WITH A LIGHT SANCERRE VELOUTÉ 

SORBET

PORC BRAISÉ AUX CHAMPIGNONS, CRISPY SKIN SLOW BRAISED PORK BELLY, SERVED ON An EARTHY WILD MUSHROOM & PARMESAN RISOTTO ACCOMPANIED BY BOUDIN BLANC & GLAZED HONEY FARM BABY CARROTS FINISHED WITH A LIGHT MADEIRA JUS  

CRÊPES PISTACHE CHOCOLAT, SWEET CREPES ROLLED & FILLED WITH A PISTACHIO CREAM, TOPPED WITH A HOT CHOCOLATE SAUCE & CRISPY PISTACIOS FINISHED WITH ICE-CREAM & CRÈME ANGLAISE


Week 7 ⚜ 16/2/2021
BORDEAUX, SUD OUEST

AMUSE BOUCHE

SAUMON AU BEURRE BLANC, FRESH SALMON FILLET, BUTTER SEARED & SERVED WITH A CAULIFLOWER & PARMESAN MOUSSE, FRICASSEE OF PEAS & SQUID FINISHED WITH A DELICATE DILL BEURRE BLANC SAUCE 

SORBET

CONFIT DE CANARD, SLOW 8 HOUR CONFIT DUCK LEG, SERVED ON A CREAMY POMME PUREE & ACCOMPANIED BY SAUTEED ASPARAGUS & A CASSIS PUREE FINISHED WITH A LIGHT PORT SAUCE 

L’ASSIETTE PATISSERIE, SELECTION OF HOME-MADE PASTRYs

VANILLA & RHUM CUSTARD FILLED PROFITEROLES TOPPED WITH CRISPY CARAMEL & almonds

FRESH WILD BERRY & LEMON CURD TARTLET

CHOCOLATE & HAZELNUT OPERA GATEAUX SERVED WITH FRESH CHANTILLY CREAM & FRUIT COULIS

CREAM & CRÈME ANGLAISE


Week 8 ⚜ 23/2/2021

REIMS, CHAMPAGNE

AMUSE BOUCHE

COQUILLES ST.-JACQUES, SEARED & CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A SUMMER ROASTED BEETROOT, DILL & PARMESAN RISOTTO & SAUTEED KALE & MUSHROOMS FINISHED WITH A LIGHT CHAMPAGNE VELOUTÉ

SORBET

CROUPE D’AGNEAU ROTI PROVENÇAL, ROASTED & MARINATED TENDER ACARDIA LAMB, SERVED WITH A PROVENÇAL RATATOUILLE & BUTTER BRAISED FONDANT POTATO & GRILLED COURGUETTE FINISHED WITH A RICH RED Wine & ROSEMARY JUS 

FRAISES ROMANOFF, STRAWBERRY ROMANOFF, FRESH STRAWBERRIES & BLUEBERRIES IN A CRISPY BRANDY BASKET TOPPED WITH A VANILLA & COINTREAU CREAM CHIBOUST & FINISHED WITH RASPBERRY COULIS & WILD BERRY SORBET