Bob Bob Ricard City Menu

FULL FLAVOUR, AMBER-BROWN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS

RICH, CREAMY FLAVOUR, AMBER-BROWN TO GOLDEN COLOUR. SERVED WITH CRÈME FRAÎCHE AND BLINIS

A TASTING OF SIBERIAN, OSCIETRA AND AMURSKI CAVIARS. SERVED WITH CRÈME FRAÎCHE AND BLINIS

WITH SMOKED CHICKEN BREAST, CRISPY CHICKEN "LARDONS", CROUTONS AND CLASSIC GARLIC & ANCHOVY DRESSING

SNAILS IN PARSLEY & GARLIC BUTTER WITH SMOKED ALSACE BACON, POTATO FOAM AND RYE CROUTONS

LOCH DUART SALMON WITH CAPERS, DILL AND TROUT ROE. SERVED WITH BAGUETTE CROUTONS

SERVED WITH 10g SIBERIAN STURGEON CAVIAR

DOUBLE-BAKED SOUFFLÉ WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR, APPLE AND GINGER CHUTNEY

CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH CONFIT EGG YOLK AND BAGUETTE CROUTONS

SERVED WITH 10g SIBERIAN STURGEON CAVIAR

TRADITIONAL DUMPLINGS GARNISHED WITH CRISPY SHALLOTS. SERVED WITH FOREST MUSHROOMS VELOUTÉ

COLD-SMOKED LOCH DUART SALMON. SERVED WITH BUTTERED RYE BREAD AND LEMON

CLASSIC CARAMELISED ONION AND CHICKEN SOUP. SERVED WITH GRILLED GRUYÈRE CHEESE ON BRIOCHE TOAST

TRADITIONAL DUMPLINGS GARNISHED WITH TROUT ROE. SERVED WITH LANGOUSTINE BISQUE

WITH SMOKED CHICKEN BREAST, CRISPY CHICKEN "LARDONS", CROUTONS AND CLASSIC GARLIC & ANCHOVY DRESSING

TRADITIONAL DUMPLINGS GARNISHED WITH CRISPY SHALLOTS. SERVED WITH FOREST MUSHROOMS VELOUTÉ

WITH SHITAKE MUSHROOMS, LEEKS, CARROTS, CARAMELISED ONIONS AND CHAMPAGNE VELOUTÉ UNDER PUFF PASTRY

LOCH DUART SALMON WITH CAPERS, DILL AND TROUT ROE. SERVED WITH BAGUETTE CROUTONS

SERVED WITH 10g SIBERIAN STURGEON CAVIAR

PAN-SEARED SEA BREAM FILLET, WITH LEMON, BASIL, AIOLI AND TOMATO FONDUE

CHOPPED SCOTCH ONGLET STEAK, TOPPED WITH GRILLED GRUYÈRE CHEESE AND FRIED DUCK EGG. SERVED WITH PEPPERCORN SAUCE

CHICKEN BREAST COATED IN BREADCRUMBS AND DEEP FRIED. SERVED ON GARLIC AND PARSLEY BUTTER

CHOPPED RAW FILLET OF SCOTCH BEEF WITH CORNICHONS AND CAPERS. SERVED WITH CONFIT EGG YOLK AND BAGUETTE CROUTONS

SERVED WITH 20g SIBERIAN STURGEON CAVIAR

SLOW COOKED CRISPY DUCK LEG SERVED OVER WHITE BEAN STEW WITH TOULOUSE SAUSAGE, SMOKED ALSACE BACON & HAM HOCK

TRADITIONAL DUMPLINGS GARNISHED WITH SALMON ROE AND SERVED WITH LANGOUSTINE BISQUE

LOCH DUART SALMON, SCALLOP MOUSSE AND MUSHROOM DUXELLE WRAPPED IN PUFF PASTRY. SERVED WITH CHAMPAGNE BEURRE BLANC

WITH MEAT OF AN ENTIRE LOBSTER TAIL, MOZZARELLA AND CAMEMBERT

PAN-SEARED 28-DAY AGED ABERDEENSHIRE SCOTCH BEEF SERVED WITH TRUFFLE JUS

28-DAY AGED FILLET OF ABERDEENSHIRE SCOTCH BEEF SERVED WITH TRUFFLE JUS. ALLOW 45 MINUTES PER PERSON

WITH GARLIC AND CHIVES

IN CONFIT GARLIC OLIVE OIL

SEASONAL TOMATOES SERVED WITH FRENCH VINAIGRETTE DRESSING

DARK CHOCOLATE GLAZE, WHIPPED GUERNSEY CREAM FILLING EACH

SHOT OF LEMON-INFUSED VODKA SERVED AT -18°C

WITH COCONUT, RUM RAISINS AND FRESH PINEAPPLE

LEMON CUSTARD AND BURNT SOFT MERINGUE ON A SHORTBREAD BASE

WITH PAPUA NEW GUINEA VANILLA, FLAMBÉED AT THE TABLE

APPLE TART SERVED WITH CALVADOS ICE CREAM AND CARAMEL SAUCE

VALRHONA DARK CHOCOLATE, CRUNCHY HAZELNUT DISK, COFFEE GANACHE, CARAMELISED HAZELNUTS WITH HOT CHOCOLATE SAUCE

DOUBLE-BAKED SOUFFLÉ WITH HAZELNUTS AND COMTÉ SAUCE. SERVED WITH PEAR APPLE AND GINGER CHUTNEY