the Menu

Restaurant Pierre Gagnaire pour Les Airelles
LES ENTREES
LANGOUSTINE
Salpicon coraillé, milk veil ; craquotte potatoes and white lard from Bigorre.
Mousseline Terre de Sienne, chopped cèpes mushrooms and celery.
Grilled langoustine, koshihikari rice with vinegar, cube of royal gala apple spiced with cinnamon.
Clarified consommé, Paris mushrooms, Savoie beer mousse.
Tartar of plankton, caviar lemon.
146€
JARDIN MARIN
Velvety soup iodée with ink : red mullet, octopus, squids, murex.
Oyster spéciale Tarbouriech / cuttlefish carpaccio ; brocoli and horseradish.
Sunchoke artichoke jelly : quenelle of osciètre caviar, Lettuce salad stuffed with an egg yolk paste.
Grilled leek Dundy-Piky, duck foie gras ice-cream.
143€
TOURTEAU – SAINT-JACQUES – OURSIN
Large crab meat thickened with a livèche infusion, Priestley mousse.
Scallop / smoked haddock biscuit, white crispy cabbage.
Large scallop rubbed in carob mollasses, muscat grape, tuile of parmesan cheese.
Sea urchin Royale, grilled chestnut and Japan pearls.
Galette of black wheat with urchin tongues.
148€
LA MER
DAURADE ROYALE
Steak of gilt-head bream Saint-Germain – caramelized salsify,
white beetroot puree and mustard seeds.
Choucroute crémeux, Morteau sausage, root vegetables ; barquette of shrimps.
129 €
TURBOT
A slice of turbot de petit bateau braised citronella / yellow wine from the Jura region – razor clams and
fresh coriander.
Consommé forestier flavoured with Génépi, raviola stuffed with Beaufort cheese.
Macvin cube, sweet onion petals and ginger bread.
136 €
LANGOUSTE
Royal lobster from Brittany poached in a bouillon iodé – the rouelles are rubbed in a semi-salted
butter, pumpkin gnocchi flavoured with fir honey.
Modest pieces served in farm cider, crunchy quinoa ; seaweeds salad.
Cauliflower heads rubbed in clementine juice, nasturtium leaves and oxalis salad.
151 €
LA TERRE
AGNEAU
Milk-fed lamb rubbed with savory and fenugreek ; spinach cream spiced with vadouvan, pink raddish.
Grilled sweetbreads and liver, vegetable minestrone flavoured with tamarind.
Chicory/Roquefort cheese sorbet, black garlic puree ; mâche salad and fennel.
132 €
BICHE – JEUNE SANGLIER
Doe medallion rubbed with cumin / juniper and roasted with lard galette of Lavash bread,
red cabbage marmelade and blond raisins with wild cherry tree syrup.
Roasted pear with pine nuts and quince.
Jugged young wild boar thinly sliced, spätzle pasta.
Déclinaison of red beetroots.
128 €
COCHON
Farm pig chop roasted in sage, deglazed in Absinthe – green lentils from Le Puy and radicchio salad
with hazelnut powder.
Medjoul date and colonnata lard, black pudding.
Sweet potato, chorizo / Comté cheese, crunchy ear.
126 €
LE GRAND DESSERT
Muscat wine jelly, calamansi fruit sabayon ;
raviola of prune flavoured with Sencha tea.
Etoile des neiges.
Slice of frozen green apple flavoured with Chartreuse ;
juice of pomegranate from Iran with fir honey and lemon water with kumbawa.
Black sesame / nougatine cassate, poppy cristal de vent ; sesame cream.
The Pinocchio bûche, diced comice pear with blond raisins.
Miroir of Bourbon vanilla : litchis, ramboutans, clementines
rubbed in an orange caramel ; Gentiane loukoum.
49 €
LES SOUFFLES
CLASSIC SOUFFLE – VANILLA
Soufflé with Bora vanilla, Tahaa vanilla parfait glacé.
Lemon infusion with bergamot leaves and dragon fruit
Clementine, lychee and rambutan.
Chamonix infused with a Magagascan vanilla syrup.
45 €
TWICE-BAKED SOUFFLE – FINE CHOCOLATE
Twice-baked soufflé with pure Venezuela chocolate, caramel crème glacée.
Creamy Trinidad ganache.
Cocoa water, bitter almond bavaroise.
Courchevel chocolate/coffee/marron.
45 €
PISTCHIO TWICE-BAKED SOUFFLE
Twice-baked soufflé with Sicilian pistachio parfait glacé.
Passion fruit and aloe vera foam.
Coconut milk velouté with green apple.
Hibiscus cubes, plum eau-de-vie candied kumquats.
45 €
Prix Net