Professional Documents
Culture Documents
Bisou Menu
Bisou Menu
SOUPE A L’OIGNON
Emmental cheese crème brûlée, rye bread, fungus, onion compote, veal broth
crème brûlée de queso Emmental, pan de centeno
hongos, compota de cebolla, caldo de ternera
ASPERGES, CHOUFLEUR ET COMTÉ
white chocolate and cauliflower mousseline, asparagus
cheese and thyme sablé, tarragon oil
CRÈME BRÛLÉE AU FOIE GRAS
muselina de coliflor y chocolate blanco
foie gras , brioche, foie gras ice cream espárragos, sable de queso y tomillo, aceite de estragón
foie gras, brioche, helado de foie gras
CARPACCIO DE BETTERAVE
ESCARGOTS
beetroot, parsley oil, croutons, melon sprouts, goat cheese
parsley butter, brioche, snails, garlic foam, crisp
betabel, aceite de perejil, crotones, queso de cabra, vinagre de frambuesa
mantequilla de perejil, brioche, caracoles, espuma y crocante de ajo
aceite de aliva, lemon
CRÈME BRÛLÉE
caramelized vanilla, cinnamon cookie
pistachio ice cream, freeze-dried raspberries
vainilla caramelizado, galleta de canela
helado de pistaches, frambuesas liofilizadas
PARIS BREST
chestnut mousseline, crispy hazelnuts, milk chocolate
rhubarb ice cream, griottines cherries in brandy
mousseline de castañas, crujiente de avellanas
chocolate de leche, helado de ruibarbo, griottines al brandy
BABA AU RHUM
brioche bread bathed in rum syrup, lavender
Rose mousseline, lychee ice cream
pan brioche bañado con jarabe al ron
mousseline de lavanda, helado de rosas y lychee
Lactosa - Dairy Gluten Free Vegetariano - Vegetarian Nueces - Nuts Crudo - Raw Picante - Spicy Mariscos - Shellfish Cerdo - Pork
MASTER CHEF
OMAR SERRALTA
GERENTE DE RESTAURANTE
DANIEL ALFARO