Market menu 96.00

Friday, March 22nd 2019

This market menu is available only for lunch from Tuesday to Friday.

Would you like to taste a light and balanced meal seasonally.

Do you a timetable ? We can serve the meal in one hour. Please indicate this information to the headwaiter upon arrival.

Chef Appetizer

Force-fed duck liver mousse, pistachio, quince jelly as a chef appetizer

Starter

Tartare and jelly of marinated veal, shellfishes with lemon, seaweed butter toast

Main course

Grilled hand-diving scallops, braised spinach, coconut and Espelette pepper carrot and ginger emulsion,. potato puré

Dessert

Hot and creamy Venezuelan chocolate cake, Tahaa vanilla ice cream

 

Proposal A 96.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Pie of goose legs cooked slowly in their own fat , parsley root, lamb’s lettuce, gravy with chive and onion

Roasted monkfish filet, braised spinach, coconut and Espelette pepper, potato pure

Dessert

Hot creamy Venezuelan chocolate cake, Cognac ice cream

Mignardises

Mignardises et chocolats

 

Proposal B 96.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Grilled hand-diving scallops, endives braised with citrus, star anise emulsion

Main course

Pan-fried calf sweetbread, cream of cauliflower with vanilla and cooking juice flavoured with green chartreuse

Dessert

«Arlette» caramelized puff pastry, warm apple, caramel emulsion flavoured with dried cinnamon buds, pear granita

Mignardises

Mignardises et chocolats

 

Proposal C 96.00

Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.

To be order two days before the booking.

Chef Appetizer

Chef Appetizer

Starter

Perfect duck egg, spinach, button mushrooms, lime emulsion

Main course

Swiss alps pan-fried filet of beef, cream of Jerusalem artichoke, cardoon and potato purée

Dessert

Hot pineapple souffle, raisins marinated with rum, piña colada sorbet

Mignardises

Mignardises et chocolats