SALTED COMPLIMENTS
''Here is a compliment from the chef to start your lunch/dinner, you'll find...''
LE POT AU FEU
Description
Topside beef dices, kept in a beef consommé with cabbage and carrots.
Topped with a celeriac and horseradish foam.
Decorated with salted butter croutons, pickles and red onions.
Liens
à venir...
LE RADIS BEURRE
Description
Radish dices, kept in a radish water jelly.
Topped with a radish leaves and horseradish emulsion.
Decorated with salted butter croutons, dices of radish and radish leaves.
Liens
à venir...
LE HARENG POMME A L'HUILE
Description
Potato puck long cooked with olive oil, taken in a vegetables broth jelly (carrot, chives, onion)
Topped with a smoked herring foam.
Decorated with toasted loaf bread, carrot dices, onion and chives.
Liens
à venir...
LE CHOUX FLEUR
Description
Cauliflower mousseline, taken in a red onion jelly flavored with Xérès vinegar.
Topped with a smoked Herring foam.
Decorated with salted butter croutons, pickles, red onion and an egg yolk powder.
Liens
à venir...
LA SALADE NICOISE
Description
Green beans, tomato, onion, black olive and anchovies taken in a red onion jelly, frozen quail egg yolk.
topped with white tuna and olive oil foam.
Salted butter croutons, red onion dices and basil.
Liens
à venir...
FENOUIL CARROTTE
Description
Mashed feel in a fennel jelly,
Topped with a sand carrot emulsion flavored with ginger and passion fruit vinegar.
Decorated with dill, fennel dices and passion fruit seeds.
Liens
à venir...
LE CAVIAR D'AUBERGINE
Description
Roasted eggplant flavored with mint, taken in a grilled sesame jelly.
Topped with a yogurt foam.
Decorated with sesame oil, sesame seeds and mint leaves.
Liens
à venir...
L'AILE DE RAIE
Description
Skatefish wing taken in a vegetable broth jelly, preserved lemon, capers and parsley.
Topped with a mustard and mayonnaise foam.
Decorated with loaf bread croutons, preserved lemon and red onion dices.
Liens
à venir...
L'OIGNON ET ANCHOIS
Description
Caramelized stewed onions, taken in a taggiasche olive jelly flavored with oregano.
Topped with an anchovies foam.
Decorated with olive bread croutons and onion crisps.
Liens
à venir...
L'ANGUILLE FUMEE
Description
Smoked eel and fresh raspberries, taken in a white beetroot jelly infused with red fruit tea.
Topped with an emulsion of yellow beetroot.
Decorated with salted butter croutons, and red beetroot dices.
Liens
à venir...
Smoked eel and fresh raspberries, taken in a white beetroot jelly infused with red fruit tea.
Topped with an emulsion of yellow beetroot.
Decorated with salted butter croutons, and red beetroot dices.
PETIT SALE
Description
Liens
à venir...
Green lentil taken in a grilled bread jelly.
Topped with a fried quail egg and smoked ham foam.
Decorated with salted butter croutons and Serrano ham dices
LA SOUPE A L'OIGNON
Description
Liens
à venir...
Caramelized onion taken in an onion soup jelly,
Topped with a parmesan foam.
Decorated with crispy parmesan, fried parsley and country bread powder.
LE POTIMARRON
Description
Liens
à venir...
Pumkin purée, pumkin dices in a grilled hazelnut jelly and crushed hazelnuts,
Topped with a white truffle, ceps and button mushroom foam.
Decorated with salted butter croutons, pumpkin crisps and button mushroom crisps.