STARTERS
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Langoustine – Forked Langoustine Ravioli with Sesame, Spiced Shellfish Cream and Squid Ink
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Rougets Barbet – Red Mullet with Warm Vegetables, Tapenade, Arugula Salad, Basil and Balsamic Vinegar
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Foie Gras – Pan-Seared Foie Gras, Deglazed with Cider Vinaigrette, Apple and Tomato Compote with Ginger and Cinnamon, Port Reduction and Fried Parsley
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Ris De Veau-Crevettes – Sautéed Sweetbread, Shrimps with Garlic, Shallots with Leek and Celery Chutney, Lemon-Thyme Scented Poultry Jus
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Saint-Jacques – Roast Scallops with Veal Bacon, Truffles, Leek Vinaigrette with Green Apple and Fennel Tartar
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Feves Fraîches – Creamy Fava Beans Soup, Casserole of Chicken, Truffles and Chestnuts
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SEAFOOD
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Turbot Côtier – Turbot with Champagne Sauce, Creamy Spinach, Zucchini and Tomatoes
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Bar De Ligne – Sea Bass with Shellfish Stew, Crushed Chickpeas, Lime and Persillade Dressing
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Homard Bleu De Bretagne – French Baby Blue Lobster, Mussels and Octopus Ragout, Garlic and Ginger Cream, Spiced Lobster Reduction
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Saumon d’Ecosse – Slow-Cooked Scottish Salmon, Braised Cabbage with Orange Zest, Juniper Jus
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Aqua Collection – Light-Spiced Seafood Soup with Autumnal Vegetables
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MEATS
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Tout Sur L'agneau – Roast Rack of Lamb, Braised Saddle, Comfit Shoulder
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Pièce De Boeuf – Beef Tenderloin, Diced Vegetables, Capellini Pasta with Rabbit and Foie Gras
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Fillet De Veau – Veal Medaillon, Pumpkin Truffled Oil Purée, Braised Autumnal Vegetables and Fruits
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Canard des Landes – Sliced Duck Breast with Orange Sauce, Asparagus and Chanterelle Mushrooms, Crushed Potatoes
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SWEET INDULGENCE
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La Framboise – Fresh Raspberries with Unctuous Vanilla Cream, Green Apple Juice and Citronella
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La Poire – Pear Cooked with Black Pepper, Valrhona Chocolate Soup
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Crémeux Noir – Shortbread Biscuit with Caramelised Hazelnuts, Coffee Ice Cream and Caramel Sauce
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La Rhubarbe – Warm Rhubarb Tart, White Cheese and Lemon, Mint and Strawberry Sauce
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Christophe's Interpretation of the Traditional Chocolate Fondant |
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