Mise en page 1 - Alain Ducasse
Transcrição
Mise en page 1 - Alain Ducasse
March 2016 Cotentin blue lobster, smoked cabbage, cabbage preserved clementines 145 Volcanic hill green lentils and caviar, caviar flavoured delicate jelly 190 Mediterranean sea squids and octopus, bitter herbs and watercress soup 95 Quinoa grown in Anjou, artichokes, mushrooms, black truffle 110 Vegetables from Château de Versailles gardens, beetroot and amaranth 90 Refreshed Brittany l a n g o u s t i n e s , golden c a v i a r 195 Chausey sea scallops, scallops truffled cauliflower crust 165 Île d’Yeu red mullet on scales, liver sauce, sea anemone and samphire 110 Groix island sole, sole pumpkin and seeds condiment, crayfish 155 Gascogne bay’s turbot, turbot gently braised chicory, sea urchin buttermilk 150 Atlantic sea bass, bass Queen’s garden Jerusalem artichokes, artichokes black truffle 160 U stocafi à la monégasque 45 For connoisseurs All our products from the sea may be also prepared in their simplest naturality MENU GARDEN ~ MARINE three half dishes, cheeses and dessert 390 Fresh and matured cheeses 40 Lemon picked in Nice area, kombu seaweeds with tarragon 45 Candied fruits, cynorhodons, persimmon, physalis Chocolate and coffee from our Factory, buckwheat Roasted pear, almonds, almonds corsican chestnuts and myrtle liqueur Michel Bachès citrus fruits in bitterness, amaro granité Milk pastilla, Hautes-Pyrénées peanuts, peanuts hay yogurt Upon request, it will be our pleasure to suggest our meats selection Net prices in euros, taxes and inclusive of service charges