Sample Menu Fall 2024 (French Restaurant)
This menu was crafted as part of a bespoke project for an exclusive client, inspired by the refined flavors and culinary artistry of French haute cuisine. To respect our client’s privacy, specific details and elements have been subtly altered. However, the essence of the gastronomic experience remains true to our vision and expertise.
Menu
Amuse-Bouche Chestnut Velouté Served with pumpkin cromesquis and crispy sage. Starters Seasonal Vegetable Mosaic An assortment of fresh vegetables dressed in a light, natural vinaigrette. Creamy Garlic and Watercress Soup Accompanied by escargot purses and herb-tomato crostini. Fish Roasted Cod Paired with salsify and a spicy tomato rougaille sauce. Dover Sole Served with periwinkles, sautéed mizuna, and a yellow wine sauce from Arbois. Meat Spiced Roasted Pigeon With caramelized apples and an onion-ginger condiment. Grilled Rib of Beef Cooked over a wood fire, inspired by the grilling techniques of Etxebarri. Desserts Rum Baba A classic French dessert soaked in your choice of rum. Smoked Chocolate and Praline Accompanied by bourbon-infused ice cream.