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EGG. Explanation of the “The Restaurant” Menu by Pierre Balthazar. France Classic. Soufflé with Beaufort cheese and a crunchy salad. France Creative.
the win es THE MENU
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
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