trip fr

CAA prix 5 diamants

trip fr

 

 

 

Tradition & Contemporain around The Sea and The Ground

Menu prepared for every guest at the table - 115$/pers.

Wine pairing available – 99.$/pers.

 

Mise en appétit

 

Flounder lamelles and shrimp - célery rave and fennel, shellfish cream with tarragon, mâche leaves

 

Starter

 

Duck liver terrine, pâté en croûte and cream acidulée –  pear of meat juice and red wine, gizzards salade and cranberries

 

or

 

Roasted scallop gremolata - endives, onion perle, sea urchins cream, grapefruit bitter

 

Entremet

 

Char fillet from Charlevoix and Dubarry- cauliflower somités, chanterelles tube,

mini leeks Agliata, sauce safran

  

Main course

 

Roasted duckling breast– rutabaga purée, cipolini viennoise, turnip truffé, sauce Bigarade and cereales

 

or

 

Bass fillet– spinach with vervain butter and aneth, armillaires ventrue, Macaire potato and soubise

 

The desserts

 

L’after dessert

 

Cheeses  - from here & elsewhere -  crispy bread – hypocrsas jelly– 7.95$ piece

 

   

 The link between you and us- The Culinary Thinking