Restaurant Pierre Gagnaire pour Les Airelles LES ENTREES

Restaurant Pierre Gagnaire pour Les Airelles LES ENTREES

Restaurant Pierre Gagnaire pour Les Airelles
LES ENTREES
WINTER PERFUMES
Broth of oysters, razor clams, almond shells flavoured with Chignin wine, root vegetables.
Chicory covered with jelly and stuffed with corne d’abondance mushrooms and walnuts.
Goose foie gras terrine marbled with dried figs –
clementine juice flavoured with yuzu.
Chutney of raisins from Corinth perfumed with Macvin, veil of grilled mortadella, castelfranco salad.
118 €
AROUND GENEVA LAKE
Pike mousseline, morel mushrooms flavoured with Château-Chalon wine, brocoli.
Little perch fillets meunière, puree Verte ;crispy capers, roasted almonds.
Pressed smoked eel / anglerfish / pig’s ear –
white sugary beetroot and horseradish.
Reine des reinettes apple tart flavoured with beer.
110 €
BLUE LOBSTER
Thinly-sliced lobster, fresh ginger ; emulsified carrot juice, mascarpone cheese and Pruneti olive oil.
Lobster salpicon flavoured with plankton, puntarella salad, red quinoa from Peru thickened with
the carcass gravy.
Pumpkin gnocchi –
cucumber mousse / cepe mushroom mousse.
158 €
LA MER
LANGOUSTINE
Cripsy big langoustine 1982 – seasoning Dundee Peeky.
Small ones spcied with hot butter, flamed with Genepi – quince jelly on a black wheat galette.
Crème prise, seaweeds paillettes.
Raw, frosted, slightly smoked, grilled leek rubbed with aged red balsamic vinegar.
170 €
BAR - CARABINERÕS
Steak of pan-seared line-fished bass –
it is finished in a foamy butter flavoured with citronnella, ajowan and tarragon.
Carabinerõs shrimps spiced with Pondichéry pepper, mousseline Ranavalo.
Liebig of young hake : boule d’or turnip, gruyère cheese from Garde, camus artichoke.
Cuttlerfish raviola / black venere rice.
140 €
LA TERRE
VEAL
Veal chop from the Limousin region perfumed with nigelle and caraway –
roasted in a pot, deglazed with Absinthe.
Spelt from the Sault region flavoured with tamarind, spring onions ; prune veil.
Ear Mimosa, slow-simmered sorrel.
Terrine Berrichonne, Paris mushrooms, black radish and blond raisins.
Crunchy of corn and speck.
132 €
VENISON
Pan-fried saddle spiced with cinnamon and juniper –
vine leaf, San Daniele ham, chestnut. Sauce Diane.
Thinly sliced agria potatoes, physalis, tomatillo, soft apricot.
Mondeuse sorbet flavoured with argouse : lamb’s lettuce salad, pomegranate and tuberous chervil.
BEEF
Grilled beef ribsteak, finished in a brown butter spiced with white pepper from Malabar –
sauce Violine.
Potato Fifine.
700g
Slow-simmered sucrine salad.
from France
Toast of rye bread and bone marrow.
for 2 persons
127 €
276 €
LE GRAND DESSERT
Raviola of caramelized pears flavoured with Vespetrò –
victoria pineapple spiced with saffron, candided grapefruit.
Baba soaked with aged rum, chestnut mousseline and
blond raisins ; Sencha tea syrup.
Croquant of Dulcey chocolate and Chartreuse, crunchy honey ;
almond paste and black sesame.
Passion fruits mousse.
Coconut milk velvety soup, pearls from Japan perfumed with green yuzu ; clementine sorbet /
Amarelli licorice ice-cream.
Latour chocolate cake, dried fruits paste and blackcurrant liquor.
44 €
LES DESSERTS
CLASSIC SOUFFLE – VANILLA
Bora vanilla soufflé, frozen parfait flavoured with Tahaa vanilla/green Chartreuse.
Lemon infusion with bergamot leaves : cube and caramel of blood orange.
Litchi, ramboutan and dragon fruits.
Chamonix soaked with a Madagascar vanilla syrup.
45 €
TWICE-BAKED SOUFFLE – FINE CHOCOLATE
Souffléed biscuit with pure Venezuela chocolate, caramel ice-cream.
Trinité chocolate unctuous ganache cream.
Cacao water flavoured with juniper, Kahlua/Baileys’/moka.
La Saulire.
45 €
SOMERSET
Reine des reinettes apple cake with vin de glace wine, caramelized walnuts.
Apple reduced juice spiced with pepper from Penjab.
Perry jelly, sorbet of pear/ewe’s milk yogurt, Bugey Cerdon mousse.
Segment of gold rush apple flamed with Calvados ; candided orange slice.
37 €
Prix Net