CULINARY HORIZONS
The smell, touch, taste,hear, view and the mind are the six senses for chefs to execute well their creativity. From generation to generation, the gastronomy has always been in evolution, and one should look at the trends, fashions, designs, and architecture that surround us, evolve with them, and make them our source of inspiration.
"Knowledge is of no value unless you put it into practice" (Anton Chekhov-1860-1904)
MIXOLOGIE OF CLASSIC,MODERN AND FUTURE CREATIONS
Classic Presentation
Tian of Alaskan king Crab, spicy fresh tomato coulis and olive oil
Blue cheese tartlet, mesclun and Pumpkin chutney
Variation around the rasberries, macaron, sherbet, mousse
Fricassee of frog legs, candied garlic and baby asparagus with brown butter
Tournedos "Rossini", Pommes Anna
Blue cheese tartlet, mesclun and Pumpkin chutney
Variation around the rasberries, macaron, sherbet, mousse
Fricassee of frog legs, candied garlic and baby asparagus with brown butter
Tournedos "Rossini", Pommes Anna
Modern Presentation
Warm apple tart, cinamon ice cream, double cream with caramel of porto wine
Light cream of smoked salmon, caviar of Mango
Foie gras creme" Brulee", balsamic syrup, hazelnut toasted bread
Slow roasted Lamb Loin, asparagus and Parm ham shaving, jus tranche and olive oil emulsion
Ballotine of lobster, jus of crustacean infused cardamome, candied baby fennel
Light cream of smoked salmon, caviar of Mango
Foie gras creme" Brulee", balsamic syrup, hazelnut toasted bread
Slow roasted Lamb Loin, asparagus and Parm ham shaving, jus tranche and olive oil emulsion
Ballotine of lobster, jus of crustacean infused cardamome, candied baby fennel
Future Presentation
Crusted foie gras "au torchon" with Borneo pepper, pop corn mousse, chorizo oil, exotic fruit chutney
Lollipop of salmon, Lollipop of ceps mushrooms with a red wine mayonnaise
Persimon sherbet served with maple syrup emulsion flavored with truffle oil
Parfait of scallops and lobster with lentils du Puys, verjus jelly and candied lemon
Chaource cheese souffle, contemporary red wine jelly crumble, fig vinegar drink
Sphere Chocolat, rasberry jelly and marmelade with ginger, lemon chantilly
Lollipop of salmon, Lollipop of ceps mushrooms with a red wine mayonnaise
Persimon sherbet served with maple syrup emulsion flavored with truffle oil
Parfait of scallops and lobster with lentils du Puys, verjus jelly and candied lemon
Chaource cheese souffle, contemporary red wine jelly crumble, fig vinegar drink
Sphere Chocolat, rasberry jelly and marmelade with ginger, lemon chantilly
