MICHELIN-STARRED PARISIAN DINING

Transcription

1 MICHELIN-STARRED PARISIAN DINING Award Winning Chef Frédéric Vardon, bringing his Intriguing French Cuisine to Town Award winning Chef Frédéric Vardon proudly introduces the Hong Kong edition of his Michelin-Starred restaurant LE 39V which is located on the 101th floor in ICC. The award winning chef will be helming his team of professionals from Paris to interpret his passion and philosophy in culinary through his intriguing French cuisine to Hong Kong. him. Express Lunch 3 courses $380 (Appetizer, main course, dessert) Seafood Lunch 4 courses $480 (Ocean seafood, appetizer, main course, dessert) Appetizer/Entrees Our beef tartare taillé au couteau Notre tartare de boeuf taillé au couteau Chicken Caesar salad Salade César au poulet Multicolor radish carpaccio, fresh goat cheese, pomegranate dressing Carpaccio de radis multicolores, chèvre frais et vinaigrette grenade Main/Plats Sea bream pan-sear with vegetable mix, tomatoes and fresh herbs sauce Daurade poêlée, tain de légumes, sauce vierge Pork pluma, smoke mashed potatoes, apple and mustard condiment Pluma de porc, puré de pomme terre fumée condiment pomme/moutarde Roasted monkfish with bacon, grill eggplant with Vadouvan flavor Lotte rotie au lard, aubergine grillé au Vadouvan Lobster linguine, cherry tomato and tarragon (supplement $90) Linguine au homard, tomate cerise et estragon (supplément $90) Cheese or Dessert/Fromage or Dessert Assortment of dessert Plateau de desserts Soufflé of the day Soufflé du jour Crispy tuile, avocado mousse, fresh and mango sorbet, caramelized pop corn Croustillant avocat/ mangue, pop corn caramélisé Cheese Plate Assiette de fromages

2 MICHELIN-STARRED PARISIAN DINING Award Winning Chef Frédéric Vardon, bringing his Intriguing French Cuisine to Town Award winning Chef Frédéric Vardon proudly introduces the Hong Kong edition of his Michelin-Starred restaurant LE 39V which is located on the 101th floor in ICC. The award winning chef will be helming his team of professionals from Paris to interpret his passion and philosophy in culinary through his intriguing French cuisine to Hong Kong. him. SAVEURS D EXCEPTION 1 ST ANNIVERSARY Menu Le French May Menu For waiting... Amuse-bouche Pour Patienter... Amuse-bouche du moment Fondant pork cheek, tangy broth with wild mushrooms Joue de porc fondante, bouillon corsé aux champignons sauvages Steamed red prawn Carabineros, buckwheat in lotus leaf, Crevettes Carabineros, sarrasin en feuille de lotus Petits Farcis of the sea, bouillabaisse sauce Petits Farcis de la mer, sauce bouillabaisse Poultry Hong Kong style 2 ways Volaille au pot façon Hongkongaise en deux services Blue cheese from France, French pear jelly, crispy dry fruits Bleu d Auvergne en gelé de poire rôtie, croquant de fruits sec Strawberries from Provence refreshed with tofu Ice Cream Fraises de Provence rafraichie au tofu For waiting... Amuse-bouche Pour Patienter... Amuse-bouches du moment Italian Octopus Cacciucco style Slow cooked, pearl onion, olive, red wine reduction Cacciucco de poulpe Fish from Mediterranean sea, fondant and raw fennels Bouillabaisse sauce Poissons de Méditerranée, fenouils fondants et crus sucs d une bouillabaisse Roasted lamb from France Les Alpilles Artichokes à la provençale, salmis-saupiquet Agneau des Alpilles rôti, artichauts à la provençale jus salmis-saupiquet 18months goat cheese from Provence, toasted foccacia and lavander honey Banon de Provence, foccacia toasté et miel de lavande Soufflé of almond, apricot sorbet Soufflé à l amande amer, sorbet abricot 6 Courses Menu Courses Menu 1280 Menu en 6 services Menu en 5 services Wine Pairing 280 Wine Pairing 400 Accord vins Accord vins

3 APPETIZERS / ENTRÉES Kristal Gold Caviar Maison Kaviari Classique, garniture à la russe et blinis 50g / 100g 1250 / 2500 Roll crab with crunchy radishes, white, green, pink, saffron emulsion 460 Tourteau entièrement décortiqué en croquant de radis -blanc, vert, Rose mayonnaise, émulsionné/safranée Gillardeau Oyster N 1, yuzu granita, sea water jelly, 420 cucumber and shallots condiment Huitres Gillardeau N 1 au naturel, granité de yuzu, condiment concombre & échalote Green asparagus from Provence, raw, cooked, 490 Maison Kaviari caviar, mousseiline yellow wine sauce Asperges vertes de Provence, - crues, cuites., sauce mousseline au vin jaun Crustaceans bisque, red prawn Carabineros tartare, 410 seasonal vegetables jelly Bisque de crustacés, tartare de crevettes Carabineros, jeunes légumes en gelée Our Egg slow cooked, green peas, morels mushroom, 340 hazelnut spongy Notre œuf bio cuit en basse température, petits pois, morilles, croquant aux noisettes Snails Vol au vent, sweet garlic and onions from Cévennes, 380 Our appetizers (3 starters of your choice in tasting portion) 490 Nos hors-d oeuvres (3 entrées de votre choix en format dégustation) Roll crab / Tourteau Gillardeau Oyster N 1/ Huitres Gillardeau N 1 Snails in Vol au vent / Vol au vent d escargots Foie gras Royale / Royale de foie gras Vol au vent d escargots, ail doux et oignons des Cévennes, crème-mousse au cresson de fontaine Steamed foie gras Royale, artichokes, parmesan and port reduction 350 Royale de foie gras, condiment artichaut & parmesan, réduction de port

4 MAIN-COURSES / PLATS PASTA Oxtail & basil ravioles, crispy sweetbread and gremolata condiment, 550 double boiled beef consommé Ravioles de queue de boeuf et basilic, ris de veau, condiment gremolata, consommé corsé Oven-grilled macaroni with morels mushrooms 530 Macaroni gratinés aux morilles SEAFOOD Roasted red mullet from Brittany, multicolor cauliflower salad, mash, 650 and confit red cabbage Rouget de Bretagne, choux fleurs multicolores en - crus, purée, rôtis. confit de choux rouge Roasted Japanese scallop from Hokkaido, pencil leeks and 620 buckwheat with sellfish Saint-Jacques rôties d Hokkaido, poireaux crayons, sarrasin aux coquillages Roasted John dory, green asparagus from Provence - raw, marmelade, 630 cooked niçoise condiment Saint-Pierre rôti aux asperges vertes de Provence -crues, cuites, en marmeladecondiment niçoise MEAT U.S. Black Angus rib eye cap, Paris butter, chickpea potatoes panisse 670 and confit shallots Entrecôte black Angus USA, beurre Café de Paris, panisse, échalotes confites Home smoked Pigeon from France, girolles mushrooms, beetroots mash, 640 lemon honey condiment Pigeon de France -rôti et fumé -, girolles, betteraves, condiment aux citrons Roasted Lamb from France, rack and saddle with wild garlic, 590 confit shoulder and green vegetables

5 Agneau de France,- le carré et la selle rôtis à l ail des ours, l épaule confite mijoté de légumes verts CHEESE / FROMAGES 3 seasonal cheeses of your choice from Maison Mons fromages de saison au choix de la Maison Mons 5 seasonal cheeses of your choice from Maison Mons fromages de saison au choix de la Maison Mons DESSERTS Our soufflés / Nos soufflés 250 Passion Fruit, Kalamansi and yogurt sorbet aux fruits de la passion, crémeux Kalamansi, sorbet au yaourt Almond, creamy almond and apricot ice cream à l amande, glace à l abricot (20minutes for preparation / À commander en début de repas ) Our Pavlova, meringue, French strawberry and rhubarb 250 Notre Pavlova, meringue, fraise et rhubarbe 39V Chocolate Religieuse, sea-salt chocolate shortbread 240 and caramelized hazelnuts Religieuse au chocolat, sablé chocolat à la fleur de sel, noisettes caramelisées Iced nougat cake, hazelnuts, pistachio and chestnut honey 240 Nougat glacé -pistaches, noisettes - miel de châtignier Seasonal mixed fruits salad and homemade grapefruit sorbet 210 Salade de fruits d ici et d ailleurs, sorbet au pamplemousse

6 Homemade ice-cream and fruits sorbet 210 Sorbets aux fruits et glaces crémeuses

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