docUne Cuisine Naturaliste ® et… le Secret du Chef
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Une Cuisine Naturaliste ® et… le Secret du Chef
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 Smoked in Aromates Lucullus Meat-Pie from Times Gone By 49 F Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato 70 F Freshwater Crayfish in Summery Nage 49 F Heirloom Tomato Bavarois, Lobster “Caviar” Fingerbread Spider Crab and Grapefruit Water Madras Crunchy Fritters of Tangy Sorrel Leaves 49 F ‘‘Truffle as a Diva’’ : ‘‘Surprise Exquise” Truffle Zephyr as a Cloud, on a Delicate Garden Soup 70 F Silky Blinis of Black and White Truffles 70 F Beautiful Scampi Grilled on the Embers Marsala Duck Consommé 72 F Salmon “in Papillote” 69 F Spicy Corn Broth, Young Vegetables 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 85 F Silky Duckling Breast “à la Soie” 69 F Majorelle Garden of Vegetables and Citrus Golden-Seared Veal Sweetbread 70 F Verbena and Olive Asparagus Cream Baby Lamb Roast from the Pyrenees Leg and Chuletitas Velvet Haricot Beans Ragoût 70 F Wood Fired Beef 75 F Basted in Grape Juice Creamy Potatoes on one hand, Grande Tradition Souffléed on the other Jour de Fête 195 F Home-made Foie Gras Smoked in Aromates Lucullus Meat-Pie from Times Gone By or Spider Crab and Grapefruit Water Madras Crunchy Fritters of Tangy Sorrel Leaves or Tsarina Egg with Caviar, Dressed in the Shell Chaud-froid of Potato • Salmon “in Papillote” Spicy Corn Broth, Young Vegetables • Crunchy Bread Lace of Pig’s Trotter, Duck Liver and Crayfish Smoked Eel Salad and Parsley Cream or Baby Lamb Roast from the Pyrenees Leg and Chuletitas Velvet Haricot Beans Ragoût or Golden-Seared Veal Sweetbread Verbena and Olive Asparagus Cream • Entremets et Douceurs Pa l a i s E n c h a n t é 235 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 or Freshwater Crayfish in Summery Nage Heirloom Tomato Bavarois, Lobster “Caviar” Fingerbread • Silky Blinis of Black and White Truffles or 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 Silky Duckling Breast “à la Soie” Majorelle Garden of Vegetables and Citrus • Entremets et Douceurs Prix Nets T.T.C. LES FROMAGES 25 e Michel Guérard’s Favorite Terroir Cheeses or Small Roquefort Soufflés L’EXQUISE HISTOIRE DES ENTREMETS D’AUTREFOIS RESSUSCITÉS POUR VOTRE PLAISIR 30 e A Queen’s Chocolate Delicacy Pot of Cream, Ice Smoldering Soufflé and Palais d’Or Raspberry Cake of Soft Crêpes Lemony Sorbet Scheherazade Millefeuille Sultana Cream and Caramelized Apricots Red berry Coulis Marquis de Béchamel Soft Cake with Melted Rhubarb Ice Cream Breathtaking Garden Verbena Soufflé Miss Dior Strawberries in Exquisite Melba Frosted Herb Gems Mai 2015 Atelier in8
