This Spring, the Buddha-Bar Hotel Paris offers a well-balanced menu made of seasonal products, prepared with a refined Asian touch.

Transcription

1 This Spring, the Buddha-Bar Hotel Paris offers a well-balanced menu made of seasonal products, prepared with a refined Asian touch. Our healthy and tasty menu has been designed with the help of Catherine Malpas, certified naturopath. Please ask our team for a more detailed explanation on her favorites. Net prices in euros We do not accept cheques

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3 TO SHARE Spicy edamame 9 Miso-fried tofu 9 Gyoza selection 5 pcs 19 Gyoza selection 10 pcs 34 TIRADITO BAR CUSTOMIZED SASHIMI SELECT THE FISH YOU LIKE (6pcs) 18 Salmon Tuna Turbot & A TAILOR-MADE PREPARATION I Pomegranate Coriander Red onion II Mint Ginger Granny smith III Peanut Daikon radish Carrot & FOR FOOD LOVERS In partnership with The Kaviari House Salmon roe (15g) 8 Sea urchin coral (40g) 10 Tobiko flying fish roe (10g) 8

4 STARTERS Wakame salad (v) 18 Buddha-Bar chicken salad 18 Octopus carpaccio, yuzu sauce 19 Egg parfait, fresh asparagus, edamame, lemon-flavoured red curry emulsion 20 Tuna sashimi and spicy avocado, grapefruit nage infused with hibiscus 22 Half cooked tuna with soy and honey, crisp salad, daikon radish and ginger 18 ROLLS Crunchy shrimp and salmon rolls, fresh herbs, avocado, cucumber and ginger 20 Spring vegetable futomaki, fresh cheese with herbs, East Asian sauce (v) 18 Rainbow rolls, smoked eel, Aji Amarillo sauce 26 (v) Vegetarian

5 MAINS Vegetable curry Asian style, coco rice, tofu (v) 22 Red mullet, ravioli of piquillo pepper, spicy passion fruit condiment, reduction gravy 33 Salmon in a beef broth flavoured with lemongrass, vegetables with Timut pepper 28 Cod gravlax, broccoli mousseline, baby artichoke, yuzu emulsion 30 Tiger prawn smoked minute, vegetables glazed with yuzu, lemon condiment and wafers 57 Chilean sea bass marinated with miso and elderflower, pea mousseline, seared heart of palm 43 Duckling fillet, orange-flavoured sweet potato mousseline, Nikka-Timut sweet and sour sauce 35 Farm chicken fillet from Challans East Asian style, smoky eggplant dip and togarashi 29 Cannon of lamb, fresh herb breadcrumbs, potato mousseline with black garlic 46 Wagyu* eye of rump, smoked potato, 3 yo soy emulsion 58 SIDE DISHES Steamed rice 7 Fried rice with vegetables 7 Eggplant sautéed with miso 7 Asparagus and scallion with miso 9 Fried noodles with vegetables 7 Homemade French fries 7 Steamed vegetables 7 (v) Vegetarian Wagyu Beef from Australia *

6 KATARA FLAVORS Jereesh Rebian 28 Jumbo shrimps, spelt, onions, tomatoes, parsley, ginger, garlic and Qatari spices Spelt is an old grain with a «nutty» flavor, widely recognized for its health benefits Machbous Dajaj 32 Chicken, onions, tomatoes, parsley and ginger, basmati rice with Qatari spices The hallmark of Qatari cuisine A richly spiced mix of Qatari spices and basmati rice topped with chicken Elba 14 Saffron and rose cream dessert, slivers of speculoos and pistachio A creamy and meltingly soft delight flavoured with saffron and rose Sago 14 Sago starch, saffron, rose water, cardamom, pistachio and walnut A warm sweet delight with saffron and cardamom

7 DESSERTS Creamy date and passion fruit rice pudding, bergamot peel 14 Pear, chocolate and pepper mint Floating island inspiration 15 Quince panna cotta, apple and orange 14 Chocolate tacos 15

8 GLOSSARY Gyoza Grilled Japanese ravioli Edamame Steamed immature soy beans Tofu Tofu, also known as bean curd, is made by coagulating soy milk Yuzu Citrus fruit from East Asia Yuzu Yubeshi Fermented yuzu fruit. rare and complex, strong taste of caramelized yuzu Futomaki Roll made of nori seaweed, sushi rice, and filled with different ingredients in its heart Wakame Edible seaweeds native of Asia Shiso Seasoning plant from East Asia, powerful and acidic Wagyu Beef Originating from Japan, its name comes from gyu (beef) and wa (Japan) Aji Amarillo This is the essence of the flavor of Peruvian cuisine. It is a sweet yellow pepper, very aromatic and tasty Nikka-Timut sauce Homemade sauce of Japanese Whisky Nikka Pure Malt and Timut pepper, from Nepal In sublime flavours pronounced by pink grapefruit East Asian sauce Soya sauce, ginger, orange juice and mirin sauce (a kind of very soft sake, made with cooked glutinous rice, fermented and brandy)