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Les Patiences

Musky squash → Blue squash mousse with chives


Beetroot → Purple marshmallow
Duck foie gras “Philippe Andignac” → Les Trois Empereurs macaroons
Oyster Belon 000 → Frosted vegetable soup with caviar
LI N E- FISH ED SE A U RCH I NS FRO M D I N A R D
In a shell with parsley and coriander

FRO GS
Ham-shaped frogs roasted with garlic, wild nettle cream, garden of new apples, traditionally made ricotta

CEL ER I AC
Cooked in salt crust, smoked fine purée, truffle crisps

I KE J I M E BA SS BY G I L L E S J ÉGO
Tangy broth duck, herbs, green vegetables

D U CKLI N G FRO M CH A L L A NS
Roasted with juniper, purée of spiced orange, braised chicory with Chambolle-Musigny by David Duband,
Medjool date juice and saffron

D U CK L EGS
Preserved, bitter salad with Red Meat raddish, quince vinaigrette, roasted Jack Be Little squash with Mont d'Or,
duck crackers, quince pastry and black mustard

M AT U R ED CH EE SE BY L AU R ENT D U BO IS
Pique-nique pannier, pickles of sour cherries, apple mustard, crispy white soft bread

FU L L- CR E A M M I L K
Green apple snow, oak bourbon cask aged maple syrup cracker

St. Valentin
M E Y ER L EM O N
Chia seeds biscuit coated in a Picholine cream, yogurt

February 14th 2019


petits baisers du régent
Candied jar → Orange, cocoa
Mushrooms from Paris → Woodruff
Truffle “caneton Frédéric Delair” → Bloody flower
Love → On an iced bed
490 € per person, excluding beverages chef de cuisine

PHILIPPE LABBÉ
Entouré de Stéphane Sallard, Yohan Amado, Fabrice Ponsonnaille, Camille Lacôme, Simon Carrère, Samuel Allevard & leur brigade