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 simmered shallots. Mussels in a spicy seasoning, Croisic seaweeds. Red tuna crudo, whelks; tarbais beans paste with mirin. _ 110 SUMMER T o B e g i n Souffléed biscuit with parmesan, rocket salad velvety; pine nuts. Nettle ice cream, peas and dry tomatoes. Tomato water with dill, square of mozzarella. Melon with campari, fresh almonds, green bell pepper liebig. Apricot with fresh goat cheese, Wurtz with Txalaparta. LANGOUSTINE _ 85 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 ; horseradish mayonnaise. _ 100 PERFUME OF THE EARTH Duck foie gras ravioli with rhubarb smoked in an aromatic cocotte, tiny artichoke with coriander Forest bouillon thickened with vialone rice, txistorra and red onions. Bazas beef carpaccio, mustard ice cream and seeds with Fombrauge blanc. Stiletto eggplant. _ 95 Net Prices in Euros VTA and service are included
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, 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
LAMB Lamb saddle in caul casing from Pauillac Summer crumble, Ibaiama ham, onions, swiss chards. Seared lamb chop with rosemary, Corinthe seasonning. Gratinated naga gold rice with buckwheat seeds, sweetbread and kidneys with ñora pepper. _ 90 DUCK T h e L a n d Duck breast 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 dusted with mace, roasted in a pan then deglazed with Absinthe - Golden mushrooms galette. Glazed veal sweetbread, braised carrots with garden angelica. Ranavallo quenelle. / green olives. 95_ Origin : France
SOUFFLEED BISCUIT CHOCOLATE CRU Souffléed 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 SOUFFLE VANILLA CRU D e s s e r t s à l a C a r t e 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 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
Poached cherries with château les Grands Chênes, Amarelli ice cream, golden raisin Lemon sorbet / limoncello wrapped with dulcey, citrus gel with chervil. Chocolate / Tahiti vanilla / almond brittle / hazelnuts, chocolate Mikado; Cocoa water with aged kirsch. Black olive jelly from Nyons / orange paste, olive oil dacquoise; Raspberry declination. 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 Gariguette strawberry water, strawberry sorbet, garden angelica from Marais Poitevin. Ribot milk Malabar. Arlette biscuit / almond paste leaf / fresh almonds; slow simmered rhubarb. Red poppy chantilly. _ 45
M e n u E s p r i t Yosuke seabass carpaccio, sea-sented ice cream. Glazed tuna belly / 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 rump of veal, spinach leaves, crunchy tiny artichiokes, grapes. Pitchi sauce. Stiletto eggplant, green beans salad. Pierre Gagnaire Grand dessert. 6 course _195 Wine pairing _12
M e n u E s p r i t Yosuke seabass carpaccio, sea-sented ice cream. Glazed tuna belly / crunchy rice. Dupuch special oyster / corn / tequila. Thinly sliced blue lobster with peaches and Sauternes wine. Classic bisque, tomato gnocchi. Braised rump of veal, 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
Cocktail de poche. L u n c h M e n u Iberico pork, black olive bigarade ; Potatoe ice cream. or Line-caught meagre, pan sautéed girolles and shellfishes. Pierre Gagnaire grand dessert. 3 course _85 (available from Tuesday to Thursday for lunch only)