Starters
Iced Poached Oysters
the oysters are set over an oyster puree and served seawater jelly
Tomatoes In All Their Guises
""coeur de boeuf"" tomato in its every form in jelly tartare and flaky pastry served with crisp vegetables seasoned with a sauce of fresh herbs choppe almonds and chive oil this dish is accompained with a seaweed and lemon granite and a warm tomato tartlet
Artichokes And Black Truffle Soup Layered Bricohe With Mushrooms And Truffles
artichoke soup with black truffle slices of black truffle and parmesan shavings layered brioche with mushrooms spread with truffle butter
Warm Breton Lobster Salad ""Soft Jelly"" , Lobster Coral Vinaigrette
medallions of breton lobster served warm canons of mini-courgettes with lobster coral vinaigrette and purslane leaf salad
Dublin Bay Prawn Carpoccio Herb Jelly And Salad
raw marinated dublin bay prawns served with an herb jelly and salad of chervil tarragon small beans and spring onions marinated raw lemon slices
""Colors Of Caviar""
caviar cream caviar vinaigrette and green bean puree with sevuga and imperial oscietre caviar hot soybayon with sevruga caviar
Bresse Chicken Breast Foir Gras And Artichoke Truffle Dressing
marbled terrine of bresse chicken artichoke and foie gras served with a truffle dressing
Myriod Of Young Peas
in a white dish a jelly of raw peas topped with a slightly creamed pea puree sof-poached egg and a salad of peas and curly watercress with chive oil as decoration purple shiso leaves with cumin flavor slice of toated round-loaf bread
Canon Of Summer Vegetables And Herbs
various root vegetable stuffed with fresh herbs served with a hot carrot poultry consomme
Fish
Rosted Breton Lobster Braised Summer Vegetable Claws Served In A Coral Crust
breton lobster roasted and served in slices coated with red wine port and shallot jus bound with lobster coral served with various braised and sauteed summer root vegetables
Whole Young Turbo ""Spread With Mushrooms Chanterelle Mushrooms Prepared In Two Ways (2 Persons)
whole young turbot oven-roasted with chanterelle butter accompanies with chanterelle mushrooms prepared with cream and sauce pan-fried chanterelle mushrooms extr-fine green beans and young turbot jus with chanterelle mushrooms
Roasted Sole Steaks Pepper Sobayan And Young Leeks
roasted sole steak prepared with beurre noisette grilled mini-leeks
""Poached And Pan Fried"" Wing Of Skate ""Nourished"" With Seaweed And Shellfish Butter
wing of skate poached in a court-bouillon pan-fried and then ""nourished"" with unsalted butter flavoured with glasswort crab meat and chopped oysters accompanied with warm glasswort
Sauteed Fillets Of Red Mullet Liver Sauce Herb Beignets And Maxim's Potatoes
sauteed fillets of red mullet served with deep-fried sage leaves and chives crisp potato petals chinese artichokes cooked in the mullet stock red mullet liver jus
Whole Grilled Sea Bass With Sweet Spices
thick filet of sea bass grilled whole with the skin accompanied with mushrooms chard ribs and fish stock infused with vanilla and sweet spices
Meat, Poultry And Offal
Steam-baked Bresse Chicken Breast With Lemongrass Ribbed Vegetables Swiss Chard Glazed With Poultry Jus And Bay
steam-baked bresse chicken breast with lemon balm and lemongrass ragout of ribbed vegetables and swiss chard glazed with poultry jus and bay chicken stock flavoured with lemongrass
""Foie Gras And Radish""
escalope of dark foie graas pan-fried then steam-baked with pink radishes
Roast Duckling Bay And Blackcurrant Leaves Crispy And Tender Pancakes (2 Person)
challans oven-roasted duckling cut at the table served with a pancake of just fried turnips with dried caramelised sweet onions bay and blackcurrant leaves and crispy potato pancakes duckling jus with bay blackcurrant leaves
Crispy & Tender Lamb With Vegetable Grains
different parts of lamb cooked with various methods thin-sliced roasted saddle of lamb stufed and braised shooulder of lamb and roasted lamb ribs accompanied with vegetabl semolina chick pea puree and lamb stock
Browned Calf Sweetbreads Potato Envelopes With Truffles
browned calf sweetbreads small potato envelopes stuffed with foie gras and black truffles thinly sliced turnips celery and leeeks veal stock
Roasted Rib Of Veal Pureed Potatoes With Truffles Vegetables Braised In Veal Stock (For 2 People)
oven-raosted veal cooked thick for a tender centre potato puree with thinly sliced black truffles veal stock accompanied with pearl onions small carrots and buttons mushrooms braied in veal stock
Matured Cheeses
Salt Paste Cheeses
bloomy unwashed rind
Soft Paste Cheeses
washed rind
Cooked Pressed Cheeses
Scalded Pressed Cheeses
Blue Cheeses
Goat Cheeses
Fresh Cheeses
Desserts
Tous Ces Desserts Peuvent Entre Deguises En Demi-Pot Et Plusieurs ServiceCoconut
topioca cooked in coconut milk accomapnied bu cconut shavings and a coconut water sorbet
Apricot
apricot sauce apricot jam apricot sorbet apricot paper with bergeron apricots (from the rhone valley) roasted in almond honey
Strawberry Textures
different textures based on strarberries a strawberry and lemongrass jam chopped ""gariguette"" strawberries, a strawberry granite strawberry crunch and a strawberry juice
Mille- Feuille Pastry With Vanilla Pad Made To Order
three thin layers of flaky pastry with light cream with tahiti vanilla pod in between
Trolley Of Ice Cream Sorbets Conserves And Traditional Biscuits
rice pudding caramel cream purnes in wine and spices chocolate mousse, ""diamond"" shortcake, chocolate-vanilla macaroons marshmallows ice cream and sorbets cheesecake pies wafers chocolate sweets dried fruit and almond milk cookies
All-Back
chocolate biscuit made with marzipan marinated in lime juice chocolate ganache flavored with cardamom and black pepper served with a dark chocolate sorbet
Grapefruit Terrine With Tea Sauce
garapefruit slices coated with orange jelly grapefruit sauce infused with early grey tea
Chocolate Condant With Layered Praline And Chicory Cream
soft chocolate cake and crisp praline with chicory cream
Menu for Restaurant Guy Savoy is provided by findrestaurantmenu.com
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