Foie gras terrine, “red onion-raspberry” condiment
Foie gras cooked in a terrine with sweet wine and red Kampot pepper,
served with a condiment of red onion and raspberry, toasted bread
or
Sea bream tian in thin lemon jelly, vegetables « bonne bouille »
Sliced sea bream cooked in “Cédron” lemon jelly
Accompanied by cauliflower, carrot, fennel, yellow zucchini and candied grape tomato.
Seasoned by a bouillabaisse vinaigrette with aioli
or
Ombrine and avocado "coconut milk & lime"
Jelly base of apple juice and ginger, avocado guacamole, fish ceviche.
Seasoned with lime and Espelette pepper, a coconut milk foam and ink tuile
Cod fillet with basil, roasted tomato and sauce vierge
Cod fillet cooked and crusted with herbs, candied tomato with balsamic vinegar,
herb-pequillos and pomegranate virgin sauce, roasted red onions
or
Monkfish medallions in herb breading, "saffron-pea" rice gratin
Roasted monkfish medallions with herb crust, served on a rice gratin with saffron and peas,
monkfish juice with saffron
or
The Paradis Latin veal Wellington
Veal fillet, Paris mushroom duxelles, cecina (beef ham),
crushed potato flavored with black truffle. All in puff pastry. Baked, served with port veal jus
Céleste «Strawberry Rhubarb Passion Fruit »
Brioche pastry imbibed with Passion fruit, orange and white rum syrup, Passion fruit mascarpone cream, rhubarb confit, strawberry sorbet, strawberrie
or
Ouréa «Initiation of tastes, textures and temperatures around hazelnut and yuzu»
Yuzu cream, hazelnut smooth cream, hazelnut Chantilly cream, hazelnut mousse biscuit, hazelnut
shortbread, hazelnut sauce, caramelized hazelnuts, lemon pulp, candied Kôchi yuzu, Hermé Lait chocolate
This menu is given for information and can be modified as it is not part of the contract