Champs Elysées

---

---

Starters

---

---

---

Foie Gras En Galet

poached in an iodized broth

‏110 د.إ.‏

---

---

Huîtres

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

‏150 د.إ.‏

---

---

Escargots de Bourgogne

Big snails of Burgundy and their mouillettes of Toasted bread

‏170 د.إ.‏

---

---

---

Main courses

---

---

---

Turbot de petit bateau

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

‏350 د.إ.‏

---

---

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.‏

---

---

Homard bleu

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

‏500 د.إ.‏

---

---

---

Desserts

---

---

---

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.‏

---

---

POIRE « WILLIAMS ROSE »

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

‏200 د.إ.‏

---

---

Rafraichi de chocolat noir

roasted peanuts , Carambar

‏170 د.إ.‏

---