Menü des Restaurants: Ausschnitt

14 April 2010

MENU' SPRING 2010

STARTER

Raw seafood with water Pineapple, geleè of lime, soy and Szechuan pepper

Mousse of Bresse chicken and livers, fried onions, parmesan crisp


Fillett's Tartara, radisches,oil icecream,egg marinated

Tongue crisp, green apple sauce and coriander, endive

Lightly smoked eel, foie gras poached in red aromatic wine and grape



. FIRST COURSE


Agnolotti homemade stuffed with beef, creamed celeriac,foam with cocoa beans

Spaghetti alla chitarra with pesto of herbs, crabs and chestnuts

Rice creamed with chervil and thighs frog

Potato dumplings made with cod, black cream, shellfish and seaweed

MAIN DISCHES !

Grilled octopus, braised artichokes with dry Martini

Saithe from Alaska with pepper powder, milk tea, couscous with spinach

Wild salmon,flavors of Mediterranean

Thighs duck crispy , foie gras parfait, cherries with port

Fillet of veal slow food selection in a crust of bread, cream, walnuts,
celery, Bleu Ousitan

A selection of cheeses by Fantino with compostine




Our Tasting Menu



Between Innovation and Tradition


Salad leaves , shoots, flowers, seeds, and pods of polenta, missoltini

Rice with crispy perch of the lake , green sauce

Storo polenta ravioli homemade , ragout of pheasant

Rabbit farm, pretending buckwheat polenta, peppers

Our sweet proposal



Free style Tasting

Our proposed by the Chef tasting, discovering the flavors and smells of our Kitchen. Exclusively for the table



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