Champs Elysées

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Starters

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Foie Gras En Galet

poached in an iodized broth

‏110 د.إ.‏

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Huîtres

ice-cold oysters, crushed oysters, seaweed and lemon granita

‏150 د.إ.‏

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Escargots de Bourgogne

Big snails of Burgundy and their mouillettes of Toasted bread

‏170 د.إ.‏

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Main courses

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Turbot de petit bateau

cooked meunière with white truffle from Alba, "Paris” mushrooms and candied chestnuts cooked with fishbone juice

‏350 د.إ.‏

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Canette maturée quelques jours en épices, gratin de cardons

Two-week ‘aged’ duck breast marinated with sweet spices; grilled squash and cardoon gratin.

‏400 د.إ.‏

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Homard bleu

roasted in its shell with salted butter, celeriac with black truffle juice, chestnuts with pressed heads juice

‏500 د.إ.‏

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Desserts

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Les noix dans le coing, jus d’érable et vinaigre de coing

Quince sorbet on a walnut biscuit with poached quince, maple syrup mousse, caramelised walnuts and a maple and quince vinaigrette.

‏150 د.إ.‏

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POIRE « WILLIAMS ROSE »

cooked in a crust of cereals, dried fruits and goji berries, lychee foam, candied rose petals

‏200 د.إ.‏

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Rafraichi de chocolat noir

roasted peanuts , Carambar

‏170 د.إ.‏

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