2011年05月

2011年05月09日

Cœur de Neufchatel 牛(ノルマンディー地方)
Pont-l'Évêque 牛 ウォッシュ(ノルマンディー地方)
Cantal 牛(オーヴェルニュ地方)
Valençay 山羊(ベリー地方)
Crottin de Chavignol 羊(ベリー地方)
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(17:16)

2011年05月08日

Starters

Iced poached oysters and two new preparations

Three different oyster preparations: oyster set over an oyster puree and served with seawater jelly; oysters served with vegetables in oyster vinaigrette; warm oysters served on a sweet onion Royale,
oyster bouillon and seaweed with sherry vinegar, crispy rice.
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"Rolled" squid and green asparagus, thin "slices" of poutargue

Variety of "cooked and raw" green aspargus with risotto-style squid and asparagus puree, "slices" of poutargue (pouch of salted, dried fish eggs) and crisp asparagus.
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Line-caught whiting with caviar, dublin bay prawn tartar and lemon jelly

Line-caught whiting fillets poached in lemon broth, accompanied by Dublin Bay prawn tartar, lemon jelly and caviar.
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Main

Sauteed fillets of red mullet, "seeds" of citrus fruit and vegetables, marinated cuttlefish

Sauteed fillets of red mullet served over "seeds" of citrus fruit and vegetables, seasoned with olive oil. Crisp "Ciabatta" bread topped with "Lardo di Colonnata" pork lard and squid heads. Mullet liver jus.
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Saddle of lamb stuffed with herbs, lamb chop with potato gratin, confit shoulder of lamb with crispy skin

An array of suckling lamb preparations: boulangere potato gratin with lamb stock and sweet onion stock arranged over sliced Brussels sprouts, cebett onions and raosted lamb chop; roasted saddle of lamb stuffed with fresh herb; boulangere potato puree drizzled with lamb stock with herbs.
For the second service, a confit shoulder of lamb served in lamb stock with cabbage leaves and cebette onion stalks, crispy Basmati rice.
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Spring time veal

Veal Fillet mignon stuffed and rolled in steamed green asparagus and browned calf sweetbreads. Grilled veal breast on a julienne of green asparagus. Veal jus with "Sansho" pepper, sabayon and lemon zests. Crispy veal tongue and trotter.
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Dessert

Strawberry textures

Different texture based on strawberries: plain strawberry jam, finely diced "Gariguette" strawberries, Strawberry sorbet and granite,crisp strawberries and strawberry juice.
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Mille-feuille pastry with vanilla pod made to order

Three thin layers of flaky pastry with light cream with Tahiti vanilla pod in between.
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Chocolate fondant with layered praline and chicory cream

Soft chocolate cake and crisp praline with chicory cream.
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Guy Savoyでスタージュ

(21:15)