MEAT
1st service :
You’ll find a beef marrow royale, topped with celeriac and beef marrow brunoise, topped with a black truffle juice and a celeriac foam. Decorated with black truffle and croutons dices.
2nd service :
Like a pressed beef with oxtail, with several layers of the classic beef stew vegetables (celeriac, carrot, turnip and cabbage) with black truffle and duck foie gras. Topped with a toasted country bread slice with beef marrow and black truffle. And we come poring the beef stew on the side.
3rd service :
The beef stew with vegetables (bills of celeriac, carrot, turnip, cabbage and chives), shitakes mushrooms and black truffle. It is topped with a puff pastry that the guest should break with its spoon before eating.
Description du plat
BEEFSTEW
CALF SWEETBREAD
Description du plat
Calf sweetbread braised with crushed cacao and the cooking is finished in a tobacco leave. It is served with a Jerusalem artichoke mousseline, Jerusalem artichoke bills glazed with veal juice. The sauce, which is served in front of the guest, is a veal juice flavored with cinnamon and coffee.
The melanosporum black truffle, cooked in a sea salt with truffle juice during 35 minutes in the oven at 180°. The crust is covered of a vegetal moss and we will cut th crust and set the truffle in the plate in front of the guests. The plate is decorated with grilled onion powder, Jerusalem artichoke purée, white egg, beef marrow dices, egg yolk powder, salted butter croutons, garlic and parsley biscuit and smoked ham.
On the bowl on the side the same garnish and the sauce of the crust will be pored over the truffle.
Description du plat
BLACK TRUFFLE
VENISON
Description du plat
Deer saddle from Alsace (North-East of France) roasted with spices (lemon, lime, liquorice, mint and vanilla powder) served with a beetroot and raspberry puree, thin slices of celeriac shaped as ravioles and stuffed with a celeriac purée and orange marmalade.
We will serve the classic poivrade sauce with the venison, celeriac chips, beetroot sprouts and astina cress.
YELLOW POULTRY
Description du plat
Yellow chicken supreme from Landes region with a black garlic crust, roasted in a casserole with anchovy butter. Served with an artichoke purée with citrus (orange and lemon zest) roasted artichoke stuffed with the same purée, artichoke crisps, fried capers and parsley. The leaves are glossed with a Sherry vinegar sauce. Black garlic purée.
The sauce is a chicken juice with a Sherry vinegar sauce and capers.
YOUNG PIGEON
Description du plat
The young pigeon, roasted with orange honey, served with a roasted golden apple purée with cider vinegar, caramelized onion rings and small pigeon pudding (realized with Lardo di Colonata ham, pigeon legs and liver, foie gras and shallots)
Reduced orange juice, coriander cress and pigeon juice.
CHICKEN HEN
Description du plat
Bresse farm hen, cooked in a beef blast during 4 hours, flavored with yellow wine and prepared in two services. First the supremes are cut in front of the guests and are served with crayfish, cooked in a broth, sautéed with butter and flamed with cognac.
Sautéed button mushrooms, basmati rice candy flavored with black truffle wrapped in a spinach leave and a cress emulsion. We will serve the supreme sauce, which is a reduced chicken broth, slightly creamed with duck foie gras and flavored with yellow wine.
Then the legs, which are under cooked, are sent back in the kitchen. They are prepared without the bones with the chicken oysters, chopped and served in a chicken broth with leek, potatoes, duck foie gras and black truffle.
