Foie gras terrine, "butternut-kumquat" condiment, melba toast
Foie gras cooked in terrine with sweet wine and red Kampot pepper,
served with butternut purée and candied kumquat, bread chips
or
Organic egg cocotte, mushrooms and chestnuts, chicken broth infused with white truffle
Perfect organic egg, mushrooms, and spinach shoots,
chicken broth scented with white truffle, served with grilled toast
or
Avocado, prawns, and passion fruit, coconut emulsion
Prawn tartare with passion fruit, avocado guacamole, passion vinaigrette,
“coconut-Espelette pepper” siphon, and squid ink tuile
Sea bream Tian, "bonne bouille" style
Royal sea bream fillet cooked like a tian, on mashed potatoes,
butternut cooked in "bouille", served with carrot wedges, baby leeks,
and cauliflower florets, with bonne bouille sauce
or
Monkfish medallions, rice and celery gratin, "cranberry-pumpkin seed" condiment
Monkfish medallions cooked in olive oil, served on a basmati rice and celery purée gratin,
with "sauce vierge" (red onion, cranberries, chervil, flat-leaf parsley, chives, vinegar, and soy sauce)
or
Veal Wellington from Paradis Latin
Veal fillet, Paris mushroom duxelles, cecina (beef ham),
truffle-scented mashed potatoes, wrapped in puff pastry
Infiniment Chocolate Cheesecake
Chocolate cheesecake, Infiniment Chocolate sorbet, Infiniment Chocolate shortbread, creamy chocolate,
chocolate sauce, chocolate flakes with fleur de sel, and chocolate macaron biscuit
or
Infiniment Hazelnut Baba
Brioche soaked in hazelnut syrup and old dark agricultural rum, creamy hazelnut, caramelized hazelnuts,
hazelnut whipped cream, Infiniment Praliné Hazelnut ice cream, and milk chocolate with fleur de sel
½ mineral water – ½ red wine* – ¼ champagne*
From October 8
Foie gras terrine, “butternut-kumquat” condiment, melba toast
Foie gras cooked in a terrine with sweet wine and red Kampot pepper, served with butternut purée, candied kumquat, and crispy toast.
Coco bean velouté, “cru” scallops with seaweed and lemon, buckwheat crisp
Coco bean soup with tartare of scallops, seaweed and lemon juice, chive oil, and a buckwheat tuile.
or
Organic egg cocotte with mushrooms and “sot-l’y-laisse”, poultry broth infused with black truffle
Perfect organic egg with Paris mushrooms, black trumpets, oyster mushrooms, and baby spinach,
chicken oyster (“sot-l’y-laisse”), poultry broth flavored with truffle, served with grilled bread toast.
Asian-style salmon in sweet and sour sauce
Seared salmon fillet, served with basmati rice, edamame, shiitake mushrooms, and spring onions.
Sauce made with red miso, ponzu (soy sauce and yuzu juice), mirin (Asian sweet vinegar), and purple shiso.
or
Monkfish and vegetables in coconut milk and green curry
Medallions of monkfish cooked in olive oil with turnip, carrot, potato, cauliflower, and coconut milk infused with green curry.
or
Paradis Latin Veal Wellington
Veal fillet with mushroom duxelles and mashed potatoes, wrapped in puff pastry, baked in the oven, and served with a port wine veal jus.
Desserts by Pierre Hermé
½ Mineral water – ½ Red wine* – ¼ Champagne*
This menu is given for information and can be modified as it is not part of the contract