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WINTER MENU
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DEGUSTATION MENU
$88++ per person
OEUF COCOTTE CHOUX FLEUR A LA TRUFFE |
| Organic hen's egg en cocotte with truffles and cauliflower coulis |
HUITRES FINE DE CLAIRE N3 |
| 1/2 Dozen Normandy Fine de Claire oysters, shallot vinaigrette |
FRAICHEUR D’ANGERS |
| Granité of seasonal fruits |
ST JACQUES ET SPAGHETTI A LA TRUFFE D'ETE |
| Pan seared Atlantic sea scallop with glazed organic spaghetti and summer truffle |
SABAYON DE POIRE AU CHAMPAGNE |
| Gratinated champagne sabayon with pear marmalade |
TRADITIONAL DUBOIS DEGUSTATION MENU
$78++ per person
OEUF COCOTTE CHOUX FLEUR A LA TRUFFE |
| Organic hen's egg en cocotte with truffles and cauliflower coulis |
BISQUE DE HOMARD |
| Traditional lobster bisque with tiger prawn beignet and leek custard |
FRAICHEUR D’ANGERS |
| Granité of seasonal fruits |
JUS DE BOEUF WAGYU BRAISEE |
Braised Wagyu beef cheek with green asparagus and confit baby potato |
MOËLLEUX |
| Traditional Dubois warm chocolate fondant with caramelized banana ice-cream |
MENU DU JOUR
$68++ per person
OEUF COCOTTE CHOUX FLEUR A LA TRUFFE |
| Organic hen's egg en cocotte with truffles and cauliflower coulis |
ESCARGOT PRENVENCALE |
| Gratinated burgundy snails, herb butter |
FRAICHEUR D'ANGERS |
| Granité of seasonal fruits |
CUISSE DE CANARD ET GRIOTTES |
| Classic duck leg confit with truffled ratte potato puree, sweet cherry and natural duck jus |
CREME BRULEE AU CHOCOLAT |
| Chocolate creme brulee with Tahitian vanilla ice cream |
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