Saturday 31 July 2010
"Excellence" menu
- Starter (one of):
- Artichoke and foie gras entremet
- Avocado and crab tartare
- Monkfish picatta with aubergine caviar
- Main course (one of):
- Crispy lamb with reduced lemony thyme juice
- Filet of sea bass served with sea urchin coral
- Filet of beef Chateaubriand, with a foie gras and truffle sauce
- Pan-fried scallops with a split pea purée and a salad of young leaves
- Dessert (one of):
- Caramelised apples with mascarpone served in a glass
- Raspberry and pistachio macaroon
- Allspice pineapple compote, served with double cream flavoured with gingembre
- Champagne: "Brut de Ruinart" millésimé
- Red wine (one of):
- Bordeaux Charensot Dupré Cru Bourgeois
- Hautes Côtes de Beaune 2003 - Marc Bouthenet
- White wine: Bourgogne Domaine de Marsoif 2003
