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Champs Elysées
Starters
Foie Gras En Galet
poached in an iodized broth
110 AED
Foie Gras En Galet
Huîtres
ice-cold oysters, crushed oysters, seaweed and lemon granita
150 AED
Huîtres
Escargots de Bourgogne
Big snails of Burgundy and their mouillettes of Toasted bread
170 AED
Escargots de Bourgogne
Main courses
Turbot de petit bateau
cooked meunière with white truffle from Alba, "Paris” mushrooms and candied chestnuts cooked with fishbone juice
350 AED
Turbot de petit bateau
Canette maturée quelques jours en épices, gratin de cardons
Two-week ‘aged’ duck breast marinated with sweet spices; grilled squash and cardoon gratin.
400 AED
Canette maturée quelques jours en épices, gratin de cardons
Homard bleu
roasted in its shell with salted butter, celeriac with black truffle juice, chestnuts with pressed heads juice
500 AED
Homard bleu
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 AED
Les noix dans le coing, jus d’érable et vinaigre de coing
POIRE « WILLIAMS ROSE »
cooked in a crust of cereals, dried fruits and goji berries, lychee foam, candied rose petals
200 AED
POIRE « WILLIAMS ROSE »
Rafraichi de chocolat noir
roasted peanuts , Carambar
170 AED
Rafraichi de chocolat noir
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