Starter. Fish & Shellfish

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Madeleine Harmon
6 years ago
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1 Starter Duck Foie gras 27 pan fried, local peas mousseline, red pepper piperade style strong jus, citronella foam Summer truffle 29 farm egg "parfait" on an artichoke purée spinach shoots, truffle jus and cloud King prawn 32 and aubergine tempura, daïkon, wakamé, chioggia "nove" yuzu, sesame oïl vinaigrette Fish & Shellfish Brittany Blue Lobster 49 whole roasted, our garden's green beans, girolles semi dried apricot, almond, "Sanchô" pepper, jus of a sparkling wine Brittany Catch 36 seasonal garnish

2 Meat Prince de Bourgogne 29 roasted supreme on a girolles duxelles new potato garnish, courgettes, girolles sauce diable, garden's marjoram foam Aube Lamb loin 38 roasted, herb crust, "Bussy" buckwheat as a risotto summer vegetables, strong jus Beef Charolais 43 pan fried filet, local potatoes purée seasonal vegetables, sauce "marchand de vin", roasted pepper Cheese platter 15 carefully selected by our head sommelier who will be happy to suggest a proper wine to go along Kid's menu 19

3 Sweet "Flavours" by Sae HASEGAWA - Chef pâtissière 16 best ordered before hand Summer delight grapefruit and shiso cuts and sorbet, peach yogurt and light meringue shiso flavoured, rosé wine jelly Peach different ways meringue as a vacherin, Chocolate Baba apricot cream and jam, Macaé 62 % dark chocolate mousse lavender sorbet Courban landscape rolled Matcha tea biscuit, white chocolate cream Flavigny "bonbons" ice cream Homemade Ice cream and sorbet

4 "Flavours" to discover 47 Amuse bouche Courgette locally grown chilled velouté, gougère as a gaufre with Iberian chorizo cumbawa foam and chantilly or Mont Saint Michel bouchot Mussels royale and squid ink fritters wakamé, daïkon, red beetroot, "ficoïde glacial" salad sesame vinaigrette Prince de Bourgogne roasted supreme, girolle mushrooms duxelles garnish around new potatoes, courgettes, girolles sauce "diable", garden's marjoram foam or John Dory Brittany catch snacked filet, vegetables bohemian style with Bussy sarasin artichoke poivrade, fresh parsley oil Côte d'or saffron jus Courban landscape rolled Matcha tea biscuit, white chocolate cream Flavigny "bonbons" ice cream or Summer delight grapefruit and shiso cuts and sorbet, peach yogurt and light meringue shiso flavoured, rosé wine jelly

5 "Flavours" (menu served to all the guest on the table) 69 Amuse bouche Gambas and baby eggplants tempura style, Daïkon, Wakame, Chioggia salad yuzu "nove", sesame oil vinaigrette Duck Foie gras local peas, red pepper piperade, egg yolk "mi-cuit" strong "jus", citronella foam Aube Lamb rack roasted, "Bussy" buckwheat as a risotto summer vegetables, strong jus Peach different ways meringue as a vacherin, Cheese supplement 12

6 "Brittany Blue Lobster and Summer Truffles" (menu served to all the guest on the table) 89 First course farm egg parfait, lobster meat and truffles artichoke, spinach shoots French style lobster and truffle foam Second course claws, salad, peas, mizuna, ficoïde glacial vine peach, truffled vinaigrette Third course tail roasted, garden's green beans, cashew nuts truffled local potatoes mousseline lobster and truffle jus Fourth course homemade truffle ice cram Fifth course dessert of your choice Cheese supplement 12

THE REPULSE BAY CLASSIC MENU

THE REPULSE BAY CLASSIC MENU The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese