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    Jonas Celiz Dator
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    Succulent boston lobster veloute with Flambeed medaillions, asparagus and crustacean butter. Xin Xian mo gu Tang Pei cao gu, xin xian mo gu, ji you jun he yun du. Terrine with green apple chutney and pan-seard with mango and Porto sauce. Curred duck breast, granny smith apple and cider

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    Succulent boston lobster veloute with Flambeed medaillions, asparagus and crustacean butter. Xin Xian mo gu Tang Pei cao gu, xin xian mo gu, ji you jun he yun du. Terrine with green apple chutney and pan-seard with mango and Porto sauce. Curred duck breast, granny smith apple and cider

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views1 page

    488

    Uploaded by

    Jonas Celiz Dator
    Succulent boston lobster veloute with Flambeed medaillions, asparagus and crustacean butter. Xin Xian mo gu Tang Pei cao gu, xin xian mo gu, ji you jun he yun du. Terrine with green apple chutney and pan-seard with mango and Porto sauce. Curred duck breast, granny smith apple and cider

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Soupes/ / Soups

    Succulent Boston lobster veloute with Flambeed medaillions, asparagus and crustacean butter

    Wild mushroom veloute with ceps, matsutake and morel, served as cappuccino

    Entres / / Starters
    Goose liver duo: terrine with green apple chutney and pan-seard with mango and Porto sauce, salad bouquet

    South African tuna, Australian scallop and avocado tartar with exotic dressing and crustacean cream

    Wild mushroom-truffle salad "Rougie" curred duck breast, granny smith apple and cider dressing

    Plats / / Main courses


    Australian Wagyu beef sirloin with boletus mille feuilles and Perigourdine sauce

    Roasted Norwegian Cod on rich "brandade" , pearls of vegetable, tomato-basil sauce

    Roasted New Zealand lamb rack, timbale of lamb moussaka, rosemary sauce and marinated pimientos

    Desserts / / Desserts
    New-fashioned caramelized custard cream variations : coffee, green tea, vanilla and Bailey's

    Valrhona Manjari of Madagascar chocolate fondant on orange peel semi-confit with vanilla ice cream

    Caf ou th / / Coffee or tea

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