Tour Eiffel

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Starters

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Foie Gras En Galet

poached in an iodized broth

110 AED

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Huîtres

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

150 AED

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Escargots de Bourgogne

Big snails of Burgundy and their mouillettes of Toasted bread

170 AED

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Main courses

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Truffe blanche d'alba et noix-de-saint-jacques

scented with parmesan

640 AED

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Saint-Pierre au four, un sac éphémère de coquillages

Lightly baked John Dory with a ravigote flavoured with sea herbs; shellfish en papillote, ‘marinière’ jus with mushrooms.

500 AED

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Paleron de cinq semaines et basse côte persillée de Wagyu

Seared paleron (beef shoulder) and Wagyu with ‘serpentin’ confit vegetables. Seasonal salad with a beef jus vinaigrette, fried spring onions and beef paleron carpaccio.

450 AED

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Desserts

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Purement chocolat sous la Monnaie de Paris

A crisp tube concealing a dark chocolate mousse, cacao sorbet and a sea salt biscuit, served with a chocolate cromesquis.

200 AED

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TRUFFE BLANCHE ET NOISETTES

ice cream with white truffle from Piemont, rice pudding with hazelnuts, milk jam and vanilla

250 AED

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NOISETTE DE CERVION

roasted hazelnuts foam refreshed with crushed raspberries, crunchy biscuit and hazelnut praline ice cream

300 AED

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