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 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
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
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 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 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 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
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 C 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
Aquitaine caviar / goose foie gras / grey shrimp infusion. S p r i n g M e n u 2018 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. 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 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 _12
Aquitaine caviar / goose foie gras / grey shrimp infusion. S p r i n g M e n u 2018 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 Thin slices coated with cooking butter and carob molasses; Grilled chop, Corinthe seasoning. Burgos caul casing, swiss chards. Pierre Gagnaire grand dessert. 4 course _135 (available for lunch only) Wine pairing _120
Cocktail de poche. Meagre from Saint-Jean-de-Luz, girolles mushrooms bouillon with peas. or L u n c h M e n u Iberico pork, black olive bigarade ; Potatoe ice cream. Pierre Gagnaire grand dessert. 3 course _85 (available from Tuesday to Thursday for lunch only)