Pigeon wing cooked with citron, "Grande sauce Neuvilloise"
57
Millefeuille layering of celery and avocado which stayed 18 months on a tree, coconut Extraction with chia shards
115
Edible crab modern Remoulade, Delicate jelly
98
Caviar in red mullet aspic jelly flavoured with Burgundy wine, Sea urchins infused with laurel wate, Modern ceviche of red mullet with bergamot, Whipped duck foie gras
79
Hovedret
Spiced seaweed tea paried with a poached turbot in its juice, new potatoes of Noirmoutier sanded with dry fish skin, smoked mousse covered with a layer of cucumber, tangy modern mayonnaise infused with cucumber Extraction
149
Flat roasted pigeon, Fillets topped with cherry scales and orchids salad, Caramelized legs with pistachio and liver flakes sorrel fondue
133
Milk fed lamb from Pyrénées, French quince pie purslane salad with nettle oil, Wood fired pieces truffled modern sauce and pickles, Crispy polenta « aux amourettes » nutmeg sabayon
137
Millefeuille layering of Wagyù beef served with Paris mushrooms, Lettuce fondue flavoured with fermented beet
160
Roasted venison flavoured with vanilla, Creamy mushroom pudding and coffee
121
Veal sweetbread marinated overnight with baker’s yeast, Sweet onions with farm milk and black lime
97
Dessert
Surprise coconut in a meringue shell
36
Fine caramelized strawberry pie, Flower salad with fermented tarragon mozzarella ice cream
36
Mushroom marshmallow seasoned with chocolate and sea salt apricot touches, Light meringue flavoured with hazelnut and mushroom Extraction ice-cream
36
Milk fermented ice cream, baked butternut squash in a crispy crust, « suzette » ravioli
36
Coffee flavoured fir tree extraction jelly, spiced chocolate flakes, Warm creamy chocolate
Sfrutta tutte le potenzialità del sito di Sluurpy specializzato sui menù, pensato per i professionisti del gusto, a un prezzo di lancio!
Nessun abbonamento, al termine del mese decidi tu se vuoi riattivarlo. Una volta completato il pagamento, tornerai su Sluurpy Menu e il servizio sarà subito attivo
