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CG UK WEB - Michel Guérard
Les Prés d’ Eugénie Michel Guérard Une Cuisine Naturaliste ® et… le Secret du Chef pour faire chanter sur les braises la cuisson des poissons, volailles, viandes et légumes. En nos cuisines, nées sous le Premier Empire, la cheminée abrite, broche, grill et fumoir, et les jardins potagers y distillent le parfum des herbes… “ CUISINE NATURALISTE® ” Home-made Foie Gras in Peppery Barocco Aspic Thaï Style Toasts 48 F “Surprise Exquise” Truffle Zephyr as a Cloud, on a Delicate Garden Soup 69 F Gillardeau Oysters 48 F Green Coffee Chiboust, Ginger and Coriander Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato 69 F Pearly Lobster Carpaccio in White Armagnac, Crispy Herb Rolls Soft Pillow of Morels and Wild Mushrooms in Truffle Sauce A Silky Symphony Created upon Returning from China Pan-seared Scallops, Spicy Citrus Flower Sauce 65 F 59 F 68 F The Best of Tuna, Grilled on Vine Embers 69 F Smoky Vegetables Ribbons and Aromatic Corn Broth Silvery Sea Bass in Hay Steam 75 F Drizzled with Braising Juice and Herbs, Pakchoï and Broad Beans Lobster, Roasted and Lightly Smoked in the Hearth Country-Style Onion and Velvet Peach Purée 75 F Rissole of Golden Foie Gras and Tender Pigeon 69 F An Interpretation of Famous Meat-Pies from Times Gone By Butter and Truffle Cabbage Wood Fired Beef 75 F Basted in Grape Juice Creamy Potatoes, on one hand, Grande Tradition Souffléed, on the other Breast of Landes Chicken, Grilled in the Fireplace Golden Ratte Potatoes, Citronella Sap 68 F Crunchy Bread Lace of Pig’s Trotter, Duck Liver and Crayfish Smoked Eel Salad and Parsley Cream Silky Breast of Duckling “à la Goutte Rosée” Candied Foie Gras and Juniper Berries, Three Zests to Savour 68 F 68 F École Buissonnière 175 F Home-made Foie Gras in Peppery Barocco Aspic Thaï Style Toasts or Gillardeau Oysters Green Coffee Chiboust, Ginger and Coriander • Soft Pillow of Morels and Wild Mushrooms in Truffle Sauce • The Best of Tuna, Grilled on Vine Embers Smoky Vegetables Ribbons and Aromatic Corn Broth or Crunchy Bread Lace of Pig’s Trotter, Duck Liver and Crayfish Smoked Eel Salad and Parsley Cream • Entremets et Douceurs Jour de Fête 195 F Pearly Lobster Carpaccio in White Armagnac, Crispy Herb Rolls or Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato or Soft Pillow of Morels and Wild Mushrooms in Truffle Sauce • Pan-seared Scallops, Spicy Citrus Flower Sauce • Silky Breast of Duckling “à la Goutte Rosée” Candied Foie Gras and Juniper Berries, Three Zests to Savour or Breast of Landes Chicken, Grilled in Fireplace Golden Ratte Potatoes, Citronella Sap • Entremets et Douceurs Pa l a i s E n c h a n t é 215 F “Surprise Exquise” Truffle Zephyr as a Cloud, on a Delicate Garden Soup or Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato • Soft Pillow of Morels and Wild Mushrooms in Truffle Sauce • Lobster, Roasted and Lightly Smoked in the Hearth Country-Style Onion and Velvet Peach Purée • Silvery Sea Bass in Hay Steam Drizzled with Braising Juice and Herbs, Pakchoï and Broad Beans or Wood Fired Beef Basted in Grape Juice, Creamy Potatoes, on one hand, Grande Tradition Souffléed, on the other or Rissole of Golden Foie Gras and Tender Pigeon Butter and Truffle Cabbage • Entremets et Douceurs Prix Nets T.T.C. LES FROMAGES 25 e Michel Guérard’s Favorite Terroir Cheeses ou Little Warm Roquefort and Pear Pie ENTREMETS ET DOUCEURS 29 e Marquis de Béchamel Soft Cake with Melted Rhubarb Ice Cream A Sensual Rendez-Vous of Soufflé and Crème Renversée A “Roulé-Boulé” Chocolate Cake Upside-Down on an Iced Mocha Biscuit Candied Pear on a Golden Feuillantine Raspberries from Eugénie “Miss Dior” Peach in Red Berry Melba Frosted Herb Gems Breathtaking Soufflés: Verbena from the Garden, Verbena Ice Cream and Raspberry Coulis or Citrus from our Greenhouse Chocolate Sorbet and Suzette Sauce Novembre 2013 Atelier in8
