Seasonal tasting

 

Tasting seasonal menu

Of Small portions

 

Paired with Château de l’Oiselinière, Muscadet sur lie, 2007

 

Artichoke

Version 2009: thinned out with a shellfish nectar, cannelloni with Indochinese truffles

salty, iodized and regional

Paired with Château Bonnet entre deux-Mers, 2007

 

 

Roll

Verticale with herb juice

salty, regional, iodized, tangy, sweet, fruity and lightly spicy

 

 

Lobster

fried and fricasseed, broth with all my spices

lightly caramelized with Bali vanilla

salty, sweet and sour

Paired with Prosecco Vino dei Poeti, Italy

 

 

Swordfish

crusted with almond, wild ginger and rare talauma spice

salty, sweet and lightly bitter

 

 

Foie gras

of farm duck specially fed with corn, pan-fried with apples, pears, figs

salty, sweet and fruity

Paired with Domaine Dutertre, Touraine Amboise, 2005

 

 

Veal

Farm-raised, between tradition and innovation

braised and fried, blanquette with tamarind and Cévennes thyme

salty, regional and tangy

Paired with L’ancienne Cure, Tradition, 2002

 

 

Cheese

“le Corlou”, fresh, roasted

and matured with old Séverac bee pollen vinegar and soft spices

sweet, salted, bitter, tangy and spicy

 

 

Soft cake

of chocolate, passion and lemon, served individually with their ice cream

sweet, bitter and tangy

Paired with Trivento Tribu, 2008

 

 

Coffee, infusion or tea included (with wine pairing only)

please ask for our selection

 

68$ or 98$ with our wine selection

 

Prices are subjected to 10% Government VAT and 5% Service charge