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CHABICHOU\'S CARTE TODAY\'S MENU CATERER CATERER CHOICE |
Starters Tartar of Salers beef marinated with Imperial caviar from France Gillardeau oysters in vinaigrette with little pearls, large Pont-Neuf potatoes Lobster just cooled in leek vinaigrette, quinoa salad with truffle oil, artichoke crisps, lobster shell jus flavoured with fresh garden herbs Thick slice of slow cooked duck foie gras, cherry jelly, tomato confit with almonds Individual mixed vegetables in a fine Parmesan shortbread tart, lamb sweetbreads and roast Dublin Bay prawns, baby carrot sorbet, fresh wild mint Fish and Shellfish Slow-cooked steak of Lake Leman trout, transparence of creamed peas à la française, pig’s trotter with Viennese pastry Sauté of roast Breton lobster, cherry garnishes, beetroot jus with long pepper, chicken gizzard Parmentier (topped with potato) Wild arctic char confit in a tangy ginger-green tea stock, tangy yuzu (East Asian citrus fruit) cream, fondue of baby leeks Fillet of sole with crayfish in a fine crust of citrus fruits, shellfish in herb jelly, orange-lemon cream My butcher Maurice Trolliet Breast of farmhouse pigeon from the Chapon Bressan sautéed with star anis, leg and giblet meat in a filo parcel, fennel confit, melon calisson Fillet of Salers beef flavoured with liquorice, thick slice of crispy polenta with foie gras, juices of wild bilberries, salad leaves Fillet of Limousin lamb roast in a crust of herbs, black olive and savory jus, caillette (haslet) of kidneys and sweetbreads, cannelloni of aubergines cooked the Grenoble way Saddle of rabbit stuffed with casseroled artichokes, little onions glazed with white Balsamic vinegar, fresh thyme, mushroom carbonara tart, verbena jus Cheeses Our platter of selected and ripened cheeses Green salad from the garden in truffle oil Desserts Wild strawberries, Menu Passion (Passion Menu) Thick slice of slow-cooked confit of duck foie gras, cherry jelly, tomato confit with almonds Wild arctic char confit in a tangy ginger-green tea stock, tangy yuzu (East Asian citrus fruit) cream, fondue of baby leeks Peach, Menu Découverte (Discovery Menu) Tartar of Salers beef marinated with Imperial caviar from France Gillardeau oysters in vinaigrette with little pearls, confit of large Pont-Neuf potatoes Lobster just cooled in leek vinaigrette, quinoa salad with truffle oil, artichoke crisps, lobster shell jus flavoured with fresh garden herbs Fillet of sole with crayfish in a fine crust of citrus fruits, shellfish in herb jelly, orange-lemon cream Breast of farmhouse pigeon from the Chapon Bressan sautéed with star anis, leg and giblet meat in a filo parcel, fennel confit, melon calisson Wild strawberries, |