NET PRICES, INCLUSIVE OF VAT AND SERVICE
MENU L’OR BLEU
TO BEGIN €18
Fresh Tuna with Lime and Ginger Syrup, Salad Vegetables and small Shoots
Mackerel Moscow-Style
€14
Marinated in Vodka and Tomato Juice With Bloody Mary seasoning
€17
Foie Gras Pressed Lobe of Duck Foie Gras With delicate Asian Aromas
Vine Tomatoes Dry roasted, reduced Jus, Basil Sorbet, Mozzarella Foam
NET PRICES, INCLUSIVE OF VAT AND SERVICE
€16
TO FOLLOW Fish €29
Salmon Seasoned with Apricot Chutney and “Violin” Courgette Gnocchi Almonds
€26
Meagre Slowly cooked in Olive Oil, Strong Tangy red Wine Sauce and Istanbul-style burnt Aubergine Flan
Local meat
Supreme of chicken
€30
Cockle stock, Turned potatoes, Spinach with Japanese seven Spice Powder
Veal Tenderloin with strong Mostarda and Wasabi Sauce, Macaroni with spring Vegetables and Oyster Mushroom Cream
NET PRICES, INCLUSIVE OF VAT AND SERVICE
€37
Cheese Plate
€15
A SWEET NOTE
€15
Chocolate Jivara Valrhona Mousse, Yuzu Sorbet
€15
Raspberry Fresh with crispy Millefeuille style, Pistachio Nut Cream
€15
Cherry And soft white Cheese Mousse, Sorbet, Grapefruit
€15
Vacherin Strawberries, Ginger, Ice Cream, Meringue
Dishes available à la carte
Menu « Coup de Cœur du Chef by Fabrice Giraud » €85 without Drinks (Two Starters, two Main Courses, one Dessert)
NET PRICES, INCLUSIVE OF VAT AND SERVICE