Jeudi 5 avril 2012
Chef de cuisine : Ludovic Colpart
Directeur de salle : Olivier Denizard
Yann
L’école française de gastronomie Ferrandi Paris
Bruno De Monte (Directeur du groupe Ferrandi Paris)
Velouté d’asperge et sa fine gelée de coquillage
Tartelette fine tomates, Saint Jacques, basilic
Petit nem au canard fumé
Tartare de langoustine au basilic,
Quinoa acidulé,
Sorbet betterave rouge gingembre
Foie Gras farci à la poire Williams,
Coulis au poivre de Sichuan,
Craquant aux noix du Périgord
Tournedos de lotte tomate orange,
Tagliatelles de courgettes tressées
Coquillages et Pancetta
Volaille de Bresse,
Asperge verte « PERTUIS » du Vaucluse,
Carotte de Chantonnay, et Morilles
La Fraise Gariguette
Chaude, froide, et glacée
(Pain perdu soufflé / sablé Breton, crème citron, gelée / sorbet fraise, basilic, sucrine)
Moka et ses mignardises
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