E s p r i t. #LaGrandeMaisonBordeaux
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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 T o B e g i n SPRING Soufléed biscuit with parmesan, spinach velvety; carrots and roasted pine nuts. Nettle ice cream. Grilled large white asparagus, spring onions, Sauternes cubes. Royal-style green asparagus, green strawberry juice. A fresh morel fricassee, egg yolk raviole. _ 90 LANGOUSTINE Large langoustine, terre de sienne, buckwheat crepe with fennel. Langoustine and broccoli custard. Diced langoustine with new potatoes and cucumber flavored with Pape Clément ; cuttlefish veil, lemon gel with mint. Consommé, vintage soya pearls / tapioca. Raw langoustine galette. diced celery and sea weed tartare from Croisic ; horseradish mayonnaise. _ 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. _ 90 Net Prices in Euros VTA and service are included
3 TURBOT Thick wild turbot steak roasted to the bone Filets are placed in a mousseron mushrooms consommé, green peas flavored with amontillado, iberico ham. Chicken liver loaf, creamy spider crab. Grey shrimp jelly, new potatoe ice cream. _ 95 LOBSTER ORIGINAL OLIVE OILS 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 ; Centonze 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- 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 Duck chest from Challans, wrapped in cocoa powder, smoked with aromatic in a bitter chocolate cover - thinly-sliced with Sarawak pepper, grilled fruits and vegetables segments. Burlat cherry bigarade. Cold consommé: rhubarb and red beetroot ice cream. (For 2 people only) _ 195 VEAL Farmed veal chop scrubbed with mace, roasted in a pan then deglazed with Absinthe - Golden mushrooms galette. Glazed veal sweetbread, braised carrots with garden angelica. Ranavallo quenelle. 95_ Origin : France
5 SOUFFLED BISCUIT CHOCOLATE CRU Souffléd biscuit Araguani with Bas-Armagnac Château Laballe, Manjari ice cream. Caraïbes chocolate ganache. Guanaja chocolate cassata / blackberry syrup, Sauternes wine jelly. Cocoa lace biscuit, Russian style peach segments, caramelized hazelnuts. _ 28 D e s s e r t s à l a C a r t e SOUFFLE VANILLA CRU Madagascar vanilla soufflé, ice- Apricot marmalade with fresh almonds, crumble. Pain de Gênes, poached rhubarb with Tahaa vanilla. Candy tartelett flavored with Bora Bora vanilla. _ 32 OTHONIEL Three souffléed sugar bubbles: Red: raspberry marmalade, sorbet and foam. Orange: apricot marmalade with bitter almonds, Tahiti vanilla ice cream. Golden: lemon cream and foam, Joconde biscuit flavored with Grappa. Chocolate crunchy Dulcey chocolate, cocoa water, Sicily pistachio parfait. Morant Bay ganache. _ 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. ARLETTE Crunchy puff pastry thin slice, praline flavored mousseline and caramelized dry fruits. LES GRANDS CHENES syrup, soft apricots. 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 SICILY Pistachio dacquoise / pistachio flavored almond paste, passion fruit syrup. CUBA Cuba chocolate mousse, golden raisins flavored with Cognac, diced pear with juniper. Pear Wurtz. SANKARA Sankara biscuit / muscovado and cinnamon mascarpone / caramel and cumin leaf; Blackcurrant sorbet _ 45
7 M e n u E s p r i t Yosuke seabass carpaccio, sea sented ice cream. Glazed belly of tuna / crunchy rice. Dupuch special oyster / corn / tequila. Thinly sliced blue lobster with peaches and Sauternes wine. Classic bisque, tomato gnocchi. Pan sautéed girolles mushrooms, almond ravioli with parmesan, zucchini and mint tagliatelle. Bellino red mullet. Braised farm house veal breast, spinach leaves, crunchy tiny artichokes, grapes. Pitchi sauce. Stiletto eggplant, green beans salad. Pierre Gagnaire Grand dessert. 6 course _195 Wine pairing _12
8 M e n u E s p r i t Yosuke seabass carpaccio, sea sented ice cream. Glazed belly of tuna / crunchy rice. Dupuch special oyster / corn / tequila. Thinly sliced blue lobster with peaches and Sauternes wine. Classic bisque, tomato gnocchi. Braised farm house veal breast, spinach leaves, crunchy tiny artichiokes, grapes. Pitchi sauce. Stiletto eggplant, green beans salad. Pierre Gagnaire grand dessert. 4 course _135 (available for lunch only) Wine pairing _120
9 Cocktail de poche. L u n c h M e n u Meagre from Saint-Jean-de-Luz, girolles mushrooms bouillon with peas. or Iberico pork, black olive bigarade ; Potatoe ice cream. Pierre Gagnaire grand dessert. 3 course _85 (available from Tuesday to Thursday for lunch only)
E s p r i t. #LaGrandeMaisonBordeaux
E s p r i t SUMMER 2018 #LaGrandeMaisonBordeaux SHELLFISH Dupuch oyster Mimosa / Oscietra caviar / smoked eel, seascented jelly. Cockles and razor clams in a vegetable casing with sea water beer, slow
More informationE 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
More informationE 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
More informationE 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
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More information200+ : XXXXXX XXXXXXXXXXXXXX
Compiled report for : XX Patient Number: dairy ALPHA-LACTALBUMIN (0) dairy BETA-LACTOGLOBULIN (0) dairy BUFFALO MILK (0) dairy CASEIN (173) dairy COW'S MILK (130) dairy EGG WHITE (69) dairy EGG YOLK (43)
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Daily Fixed Menu Available Between 6pm 6:45pm 28.00 per person Starter Wirral Watercress Panna Cotta Garnished with Vegetables, Leaves and Flowers All Locally Grown by Peter Jones Main Course Pan Fried
More informationMini tart, foie gras, mango chutney. Mini tart, onion compote, anchovy. Toast or blinis, butter radish, Maldon Sea Salt
MENU CANAPES MINI TART & QUICHE Mini tart, egg pant caviar, basil, baby artichoke, pecorino Mini tart, foie gras, mango chutney Mini tart, guacamole, piquillos, coriander, sunrise tomato Mini tart, onion
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Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn Menu» Menu-carte at 55 Euros Composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationNet prices - Including service
All our dishes are likely to contain allergens. A menu is at your disposal at the entrance of the restaurant. Our team is available for any information. Net prices - Including service THE CHEF S CARTE
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationChr ist mas Eve Gala D inne r 2018
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Salad Organic Salad Early Fall Garden Salad Homemade Dressing Rocket Salad Sun Dried Sweet Plum Tomato Classic French Dressing Foie Gras Pan Seared Duck Foie Gras Caramelized Green Apples Lemongrass Wild
More informationEgg: Egg poche with Dutch sauce with: ~ Bacon 250,00 RUR ~ Salmon 270,00 RUR
BREAKFAST from 9-00 to 12-00 Egg: 190,00 RUR ~ Boiled ~ Fried ~ Scrambled ~ Poche With bacon, ham, smoked sausages, tomatoes, mushrooms, onion, sweet pepper, cheese by 40,00 RUR Egg poche with Dutch sauce
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More informationChristmas PRIVATE DINING
SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
More informationSTARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
More informationChristmas Eve Menu December 24 th
Festive Dining This festive season Executive Chef Claudio Aguirre has created a delight for all the senses in each of our unique celebration menus. Taking inspiration from traditional dishes and our unparalleled
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Menu 52 12 Cancale bay N 3 creuses oysters Big seafood platter Grilled scampis with vanilla and orange Carpaccio of scallops caviar powder Duet Home-made duck foi gras Salad scallops and foie gras John
More informationHILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March
HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday
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APPETISERS Zucchini Roll......................................280 Zucchini & Green Apple Salad, Toast Brioche Bread, Avocado Cream, Sour Cream Falafel Wrapped....................................320 Falafel
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