E s p r i t. #LaGrandeMaisonBordeaux

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Winifred Simmons
6 years ago
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1 E s p r i t SPRING 2018 #LaGrandeMaisonBordeaux

2 SHELLFISH Dupuch oyster Mimosa / oscietra caviar / smoked eel, seascented jelly. Cockles and razor clams in a vegetable casing with sea water beer, énoki mushrooms. Mussels in a spicy seasoning, Croisic seaweeds. Red tuna crudo, whelks; tarbais beans paste. _ 110 SPRING T o B e g i n Soufléed biscuit with parmesan, spinach velvety; carrots and roasted pine nuts. Nettle ice cream. Grilled large white asparagus, spring onions, tarragon macaroni, Sauternes cubes. Royal-style green asparagus, green strawberry juice. A fresh morel fricassee, egg yolk raviole. _ 90 LANGOUSTINE Large langoustine, slow-simmered sweet onions flavoured with farm house cider, buckwheat crepe. Custard, carrot foam. Diced langoustine with green curry, cuttlefish veil, and green apple slices with coriander. Consommé, tapioca / vintage soya pearls. Iced tartare with Clémentin white wine, grapefruit marmalade with mirin _ 100 PERFUME OF THE EARTH Cévennes sweet onions, slice of lard and royal gala apple glazed with cranberries bigarade, finished in cocotte with fresh herbs, then deglazed with mountain ash eau-de-vie. Duck foie gras soup with Txalaparta. Corinth condiment, pear / gorgonzola ice cream. Snails / preserved shallot fine tart, celeriac. Pâté in crust with mustard seeds.

3 _ 90 Net Prices in Euros VTA and service are included TURBOT Pan-sautéed thick turbot steak in a thyme and lemon butter filets are finished in a roast chicken juice Bilou potatoes, Paris mushrooms, iberico shoulder and aged Mimolette. Chicken liver loaf, spider crab. Grilled leek, poultry salpicon with plankton. _ 95 LOBSTER ORIGINAL OLIVE OIL S T h e S e a Scalded blue lobster a la minute Thinly sliced tail «à la nacre», diced pear and avocado with CastelineS olive oil. Cauliflower Félicia, olive oil millennium from Château Pape Clément. Lobster claw and elbow, baby salad, emulsified coral cream with Brites Aguiar olive oil ; Terroir de Marrakech olives ice cream. Traditional bisque. _ 110 SEABASS Line caught seabass cannelloni with lettuce, baby turnips and pepe buccato; clams marinière. Raw clams with ginger, small mackerel tartare. Naga-gold rice au gratin with buckwheat seeds. Champagne Drappier brut nature zero dosage foam, grated daïkon. _ 90

4 LAMB Lamb chop from Pauillac with oregano Green crumble, Ibaiama ham, wild garlic / sandy pink garlic clove. Saddle in caul casing, white beetroot with Roquefort cheese, swiss chards ribs. Sweetbread and kidneys coated in its juice with ñora pepper ; Black butterfly pasta, medjoul dates stuffed with tamarind. _ 90 T h e L a n d DUCK (IN 2 COURSES) Duck chest from Challans, wrapped in cocoa powder, smoked with aromatic in a bitter chocolate cover - thinly-sliced with Rasavat pepper, grilled fruits and vegatables segments. Devil sauce with Aomori fermented garlick. Covered pastry tart Red beetroot syrup, Black sorbet. (For 2 people only) _ 195 VEAL Farmed veal chop scrubbed with curry plant Roasted in a pan then deglazed with Absinthe ; Girolles mushrooms, baby spinach and Cremona mustard. Veal sweetbread glazed in a grapefruit caramel, red quinoa. Calf s head / squids. Origin : France

5 SOUFFLED BISCUIT CHOCOLATE CRU Souffléd biscuit Araguani with Bas-Armagnac Château Laballe, Caribbean chocolate ganache ; caramelized hazelnuts, cocoa lace biscuit. Custard cream with Cognac, Manjari chocolate ganache. Guanaja chocolate cassata / coconut milk, coffee syrup with amarena cherries. _ 28 D e s s e r t s à l a C a r t e SOUFFLE VANILLA CRU Madagascar vanilla soufflé, ice-cream Vanilla panna-cotta, pomegranates. Cheesecake flavoured with Tahitian vanilla, diced yellow mango ; ground nougatine. Bora Bora vanilla Turkish delight, pink grapefruit jelly. _ 32 OTHONIEL Three souffléed sugar bubbles: Caramel / licorice mousseline, pear sorbet with Williamine pear liqueur. Dry fruits marmalade with Boudier blackcurrants. Lemon cream and foam, Joconde biscuit moistened with Grappa. Chocolate crisp bubble: Dulcey chocolate, cocoa water, caramelized hazelnuts, Sicilian pistachio cube. Ganache from Morant Bay. Blood orange jelly, burrata ice cream Crispy Amarelli meringue and orange marmalade glazed with white chocolate. _ 30

6 HELL Gariguette strawberry ice cream and red bell peppers with saffron, black olive powder and jelly. BLAYE White asparagus panna-cotta from Blaye flavored with green cardamom, blood orange juice. P i e r r e G a g n a i r e G r a n d D e s s e r t ARLETTE Crunchy puff pastry thin slice, praline flavored mousseline and caramelized dry fruits. LES GRANDS CHENES Crunchy raspberry iced mousse, Les Grands Chênes syrup, soft apricots. SICILY Pistachio dacquoise / pistachio flavored almond paste, passion fruit syrup. CUBA Cuba chocolate mousse, golden raisins flavored with Cognac, diced pear with juniper. Lemon Wurtz. SANKARA Sankara biscuit / muscovado and cinnamon mascarpone / caramel and cumin leaf; Blackcurrant sorbet

7 _ 45 S p r i n g M e n u

8 Aquitaine caviar / goose foie gras / grey shrimp infusion. Green asparagus purée with parsley, lettuce stuffed with brioche crumb and Ossau; asparagus tails gratinated with green crumbs Fresh morels flavored with Sauternes served at your table. Pan sautéed seabass with tandoori, spider crab flesh with artichoke and pompadour gnocchi. Iced oyster velvety with tequila, green lentils from le Puy with pear, Katsuobushi. S p r i n g M e n u Lacquered eel / smocked eel ; Caramelized royal gala pulp, celery, salted hazelnut. Green bell pepper juice. Milk fed lamb leg from Pyrenees macerated in a spiced ewe s milk yogurt Thin slices coated with cooking butter and carob molasses; Grilled chop, Corinthe seasoning. Burgos caul casing, swiss chards. Pierre Gagnaire Grand dessert. 6 course _195 Wine pairing _120

9 Aquitaine caviar / goose foie gras / grey shrimp infusion. Pan sautéed seabass with tandoori, spider crab flesh with artichoke and pompadour gnocchi. Iced oyster velvety with tequila, green lentils from le Puy with pear, Katsuobushi. Milk fed lamb leg from Pyrenees macerated in a spiced ewe s milk yogurt Thin slices coated with cooking butter and carob molasses; Grilled chop, Corinthe seasoning. Burgos caul casing, swiss chards. L u n c h M e n u Pierre Gagnaire grand dessert. 4 course _135 (available for lunch only) Wine pairing _120

10 TO BEGIN Cocktail de poche. TO FOLLOW Line caught pollack, white bean gnocchi «tarbais», paris mushrooms with green curry. or Shoulder of milk-fed lamb stuffed with dry fruits, Bilou potatoes. TO END Esprit Pierre Gagnaire Desserts. 3 course _75 (available from Tuesday to Thursday for lunch only)

E s p r i t. #LaGrandeMaisonBordeaux

E s p r i t. #LaGrandeMaisonBordeaux E s p r i t SPRING 2018 #LaGrandeMaisonBordeaux SHELLFISH Dupuch oyster Mimosa / oscietra caviar / smoked eel, seascented jelly. Cockles and razor clams in a vegetable casing with sea water beer, énoki