Monsieur Paul Menu

with mollet quail egg and creamy black truffle bouillon

with mollet quail egg and creamy black truffle bouillon

with petite ratatouille and Parisian Gnocchi

Mussell soup with Saffron, light fennel cream

with pear and caramelized walnuts

with mollet quail egg and creamy black truffle bouillon

with small greens salad

with white asparagus remoulade and red beets

Beef broth, oxtail, vegetables, black winter truffle, puff pastry

with mushroom crust, mashed potatoes, Bordelaise sauce

with apple fondant, baby onions, cabbage stuffed with braised oxtail

Seared scallops, red bell peppers, angel hair pasta, light lemon cream sauce

Vanilla ice cream and raspberry sorbet in a meringue, whipped cream

Warm chocolate and almond cake with raspberry coulis in the center, hazelnut crust, hazelnut ice cream

Flourless chocolate cake, praline crunch, chocolate passion fruit ganache, chocolate mousse and ice cream

Sable Breton, pastry cream, orange and grapefruit segments, citrus sorbet

Meringue, vanilla ice cream, Chantilly, raspberry coulis and sorbet

Ham and Gruyère cake

Filet mignon served with mashed potato and natural jus

Chocolate mousse

with pear and caramelized pecan

with fresh goat cheese ravioli, red pepper julienne

pasta gratin with black truffles

with sweet peas and gnocchi

Potatoes stuffed with domestic caviar

with sautéed mushrooms, soft boiled quail egg, creamy black truffle bouillon

with red wine and black currant, truffle mashed potatoes, glazed carrots