COLLECTION MENU · Sea scallops from Seine bay, cauliflower, tartufi di Alba 150 Hay smoked sea...
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Sea scallops from Seine bay, cauliflower, tartufi di Alba 150 Hay smoked sea bream, beetroot, kristal caviar 115 Butternut squash, chestnut and black truffle 95 Warm young partridge, duck foie gras and cabbage pie 115 ‘Ikejime’ line-caught sea bass on the scale, chicory and clementine 110 Sole from Noirmoutier, brocoletti, ‘green’ jus 115 Turbot squid ink pasta, shellfish 125 Brittany lobster, salsify, hibiscus 125 Free-range chicken from Culoiseau farm, vegetables, tartufi di Alba 185 Peppered Mallard duck from Sologne, turnip and quince 115 Saddle of Lacaune lamb, lightly spiced bulgur, artichokes 105 Chop and saddle of venison with juniper berries, peppered sauce 120 Cheeses 30 COLLECTION MENU 380 THREE DISHES, CHEESES AND DESSERT DESSERTS 35 ‘Burnt’ Doyenné du Comice pear, honey and Sarawak pepper Crispy coconut, pineapple/lemon, avocado-mint Citrus contemporary vacherin Iced chestnut delight, hazelnut praline Baba with your choice of rum, lightly whipped cream Chocolate from our Manufacture CHEF JOCELYN HERLAND CHEF PÂTISSIER CÉDRIC GROLET PRIX NETS EN EURO LE RESTAURANT LE MEURICE ALAIN DUCASSE ET SES FOURNISSEURS, S’ENGAGENT ET GARANTISSENT L’ORIGINE EUROPÉENNE DE TOUTES LEURS VIANDES. LES INFORMATIONS CONCERNANT LES ALLERGÈNES SONT DISPONIBLES SUR SIMPLE DEMANDE.
Transcript of COLLECTION MENU · Sea scallops from Seine bay, cauliflower, tartufi di Alba 150 Hay smoked sea...
Sea scallops from Seine bay, cauliflower, tartufi di Alba 150
Hay smoked sea bream, beetroot, kristal caviar 115
Butternut squash, chestnut and black truffle 95
Warm young partridge, duck foie gras and cabbage pie 115
‘Ikejime’ line-caught sea bass on the scale, chicory and clementine 110
Sole from Noirmoutier, brocoletti, ‘green’ jus 115
Turbot squid ink pasta, shellfish 125
Brittany lobster, salsify, hibiscus 125
Free-range chicken from Culoiseau farm, vegetables, tartufi di Alba 185
Peppered Mallard duck from Sologne, turnip and quince 115
Saddle of Lacaune lamb, lightly spiced bulgur, artichokes 105
Chop and saddle of venison with juniper berries, peppered sauce 120
Cheeses 30
COLLECTION MENU 380
THREE DISHES, CHEESES AND DESSERT
DESSERTS 35
‘Burnt’ Doyenné du Comice pear, honey and Sarawak pepper
Crispy coconut, pineapple/lemon, avocado-mint
Citrus contemporary vacherin
Iced chestnut delight, hazelnut praline
Baba with your choice of rum, lightly whipped cream
Chocolate from our Manufacture
CHEF JOCELYN HERLAND
CHEF PÂT I S S I ER CÉDR IC GROLET
PRIX NETS EN EUROLE RESTAURANT LE MEURICE ALAIN DUCASSE ET SES FOURNISSEURS, S’ENGAGENTET GARANTISSENT L’ORIGINE EUROPÉENNE DE TOUTES LEURS VIANDES. LES INFORMATIONS CONCERNANT LES ALLERGÈNES SONT DISPONIBLES SUR SIMPLE DEMANDE.
