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EGG

France Classic Soufflé with Beaufort cheese and a crunchy salad

France Creative Fried quail eggs with caviar and a baby leaves salad

Italy Classic Poached egg with foie gras

Italy Creative Egg white meringue with egg yolk mimosa seasoned with caviar and bottarga crunchy salad

Thailand Classic Crunchy poached egg with Thai asparagus

Thailand Creative Egg roulade with black mushrooms, squid with Thai spices

Explanation of the “The Restaurant” Menu by Pierre Balthazar

Mushroom

France Classic Sweet onion and anchovy pissaladière with seasonal mushrooms

France Creative Salade folle with seasonal mushrooms

Italy Classic Fried mushrooms with veal and herb “polpette”

Italy Creative Tagliolini with mushrooms, black truffle and veal kidneys in Madeira sauce

Thailand Classic Nems with seasonal mushrooms in a sweet-and-sour sauce

Thailand Creative Seasonal mushrooms with pistachio and a coconut and lime emulsion

Organic cereals

France Classic Tabbouleh revisited with vegetables, marinated tuna cubes, yoghurt, hummus and black olives

France Creative “Salade Niçoise” revisited

Italy Classic Potato gnocchi with black truffle

Italy Creative Tortellini with cheese and spinach shoots fondue

Thailand Classic Sticky rice croquette with prawns, spices and baby leaves

Thailand Creative Sautéed noodles with chicken and vegetables and “burnt rice” powder

Scallops

France Classic Scallops with cauliflower and hazelnuts

France Creative Roulade with tartare of marinated scallops with coriander

Italy Classic Risotto alla Milanese with ginger and breaded scallops

Italy Creative Scallops with liquorice and carrot

Thailand Classic Rice leaf with scallops and coriander sauce

Thailand Creative Thinly-sliced marinated scallops with a citrus fruit and lemongrass sauce

Sea bream

France Classic Sea bream fried on the skin with chanterelles and candied lemon

France Creative Sea bream tartare mi-cuit with a watercress and long pepper sauce

Italy Classic Fried sea bream with fennel and liquorice

Italy Creative Fried sea bream with hibiscus, grilled cauliflower, and pine nuts

Thailand Classic Sea bream with lemon spices cooked in a banana leaf, with spinach and sesame oil

Thailand Creative Sea bream with pineapple and mango sweet sauce

Sole

France Classic Meunière-style sole with bouchon potatoes and spinach shoots

France Creative Glazed sole with coloured raw carrots

Italy Classic Ravioli with brandade of sole

Italy Creative Glazed sole with Franciacorta, garden beans and figs

Thailand Classic Sole with red curry

Thailand Creative Sole with lime, Paris mushrooms, sesame aromas

Beef fillet

France Classic Rossini-style beef fillet (foie gras and truffle sauce)

France Creative Beef fillet cut with an oyster knife, with grated lime

Italy Classic Pizza-style beef fillet, candied tomato with oregano and black olives

Italy Creative Roast beef fillet alla “vitello tonnato”

Thailand Classic Sautéed beef with slightly spicy Thai basil

Thailand Creative Roast beef fillet with burnt rice marinade, shallots and a green papaya salad

Sweetbread

France Classic Sweetbread with fennel and candied lemon

France Creative Sweetbread with courgettes and raspberries

Italy Classic Sweetbread ragout with roast potatoes, onion soup espuma and port wine ice cream

Italy Creative Breaded sweetbread alla Milanese with freshly caught prawns

Thailand Classic Fried sweetbread with massaman (curry mix)

Thailand Creative Sweetbread ravioli with Thai broth

Pigeon

France Classic Roast pigeon supreme with fig and apple tatin pie and a light cabbage salad

France Creative Roast pigeon supreme with a herb salad and freshly caught prawns

Italy Classic Roast pigeon supreme with celeriac, choux pastry and a light béarnaise sauce

Italy Creative Pigeon supreme with calamari a la plancha and gumbo

Thailand Classic Green curry with pigeon, coconut milk

Thailand Creative Roast pigeon supreme with hibiscus gravy, spinach and mushrooms