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