Thursday, July 4, 2013

S.V. J

S .V. J Emotion 2013

Tartare de saumon

Salmon and tartar oyster, fresh oyster sauce

Canard Confit et Magret poêlé

Pan-seared Duck Breast and Confit of Leg on parsnip puree
Roasted Fresh Figs,served with a reduction of Madiera

La joue de bœuf ‘’Wagyu’’ en basse température

Slow braised Wagyu Beef cheek in red wine with eryngii mushrooms
Jerusalem artichoke puree 

Nage légère de noix de Saint-Jacques

Hokkaido Scallops poached in fresh herbs « bouillon », lace of young vegetables 

Carpaccio de Canard et copeaux de Foie Gras

Duck Carpaccio with Foie Gras, truffle and cauliflower dressing 

Ravioli de Queue de Bœuf et Foie Gras

Oxtail Beef and Foie Gras Ravioli on a Celeriac “Remoulade” 
with Truffles espuma and Micro Salad

Noix de Saint-Jacques grillées

Grilled Hokkaido Scallops with shallots confit in Port, 
Tomato salsa and shiso salad

L’œuf vapeur

Steamed egg with toast bread pickled of vegetable and asparagus Cream