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Champs Elysées
Starters
Foie Gras En Galet
poached in an iodized broth
AED 110
Foie Gras En Galet
Huîtres
ice-cold oysters, crushed oysters, seaweed and lemon granita
AED 150
Huîtres
Escargots de Bourgogne
Big snails of Burgundy and their mouillettes of Toasted bread
AED 170
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
AED 350
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.
AED 400
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
AED 500
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.
AED 150
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
AED 200
POIRE « WILLIAMS ROSE »
Rafraichi de chocolat noir
roasted peanuts , Carambar
AED 170
Rafraichi de chocolat noir
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