Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

💐 Taste of Spring 💐

$65
September/October


Week 1 ⚜ 21/9/2021
PARIS

AMUSE BOUCHE

TARTARE DE SAUMON
FRESH SALMON FILLET, FINELY SLICED COMBINED WITH CAPERS, CORNICHONS, SHALLOTS, TABASCO, OLIVE OIL, YOGURT & PESTO, SERVED WITH FRESH AVOCADO, CRISPY CAPERS, SALMON ROE, BEETROOT PUREE & GARLIC CROUTONS

SORBET

CONFIT DE CANARD
SLOW 8-HOUR CONFIT DUCK LEG, SERVED ON CREAMY POMME PUREE & ACCOMPANIED BY HONEY GLAZED HEIRLOOM CARROTS & FINISHED WITH A BOUDIN BLANC SAUSAGE & A CHERRY & KIRSCH SAUCE

CRÈME BRÛLÉE À LA VANILLE MAISON


Week 2 ⚜ 28/9/2021
CLERMONT-FERRAND, AUVERGNE

AMUSE BOUCHE

FILLET DE POISSON SAUCE BEURRE BLANC
FRESH PINK SNAPPER FILLET, SERVED WITH A CAULIFLOWER & TRUFFLE MOUSSE & A FRICASSEE OF BABY SQUID, MUSHROOMS & BACON FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

FILET DE BOEUF SAUCE AU FORESTIERE
TENDER HARVEY FILLET OF BEEF, GRILLED & ROASTED SERVED WITH A CHEESE & THYME POTATO GRATIN, SAUTEED GARLIC FRENCH BEANS & FINISHED WITH A CREAMY BACON, GARLIC & MUSHROOM FORESTIERE SAUCE

TARTE AUX NOIX DE PECAN
CHOCOLATE, CARAMEL & PECAN TART, CRUNCHY SHORTCRUST PASTRY FILLED WITH A CHOCOLATE & PECANS TOPPED WITH CARAMEL & CRISPY PECANS SERVED WITH VANILLA ICE-CREAM & CRÈME ANGLAISE


Week 3 ⚜ 5/10/2021
SAINT-NAZAIRE, NANTES

AMUSE BOUCHE

RISOTTO DE GAMBAS
EXMOUTH TIGER PRAWNS, GRILLED & SERVED WITH A SILKY SQUID INK, SPRING ONION & PARMESAN RISOTTO, SAUTEED ASPARAGUS & CONFIT TOMATOES, FINISHED WITH A PASTIS & VERMOUTH SAUCE

SORBET

CROUPE D’AGNEAU ROTI PROVENÇAL
ROASTED & MARINATED TENDER ARCADIA RUMP OF LAMB, SERVED PINK WITH A PROVENCAL TOMATO RATATOUILLE, CLASSIC GARLIC SAUTEED POTATOES, GLAZED BABY VEGETABLES, FINISHED WITH A RICH RED WINE JUS

CRÊPES AU CHOCOLAT ET AU PRALINE
HOME-MADE SWEET CREPES FILLED WITH A HAZELNUT FRANGIPANE SERVED WARM & TOPPED WITH CARAMELISED CRISPY HAZELNUTS, CHOCOLATE SAUCE & CREAMY HAZELNUT ICE-CREAM


Week 4 ⚜ 12/10/2021
AVIGNON, PROVENCE

AMUSE BOUCHE

COQUILLES ST JACQUES MORNAY
PLUMP SHARK BAY SCALLOPS, SEARED & SERVED ON A BED OF CREAMY LEEKS & SPINACH TOPPED WITH A MORNAY SAUCE, CRISPY LEEKS & GRUYERE CHEESE FINISHED UNDER THE GRILL

SORBET

FILET DE VEAU
TENDER FILLET OF VEAL, PAN-SEARED, MEDIUM-RARE & SERVED WITH A PUMPKIN, CUMIN & PARMESAN RISOTTO, SAUTEED GREENS & FINISHED WITH A LIGHT VEAL & ROSEMARY CRÈME VELOUTE

TARTE AUX MYRTILLES
FRESH BLUEBERRY TART, HOME-BAKED TART, SET WITH LEMON & CREAM CHEESE MOUSSE, TOPPED WITH GLAZED BLUEBERRIES, FINISHED WITH COULIS & FRESH VANILLA WHIPPED CREAM