Another highlight was the oyster and cockles in a brown sauce with barley. The sweetbreads were incredible. I'll order them again, without a doubt, next time I have the chance. And the duck main course with the green cabbage puree sprinkled with crispy smoke duck skin bits rounded out the meal, prior to the dessert. Oh yeah, I can't for get the citrus butter! The only partial fails were the dentex fish, it was a bit to strong to be paired with the shrimp in which it was served, and the aspic, just not a fan of aspic, especially after the incredible duck dish. The aspic should have been served as a starter, in my opinion.
Esprit Pierre Gagnaire
Clear mullet jelly with maco artichoke;
Rillette, grilled piquillos, granny smith apple and black garlic.
Royale of tarragon, green asparagus tips from the Alpilles region,
fresh broad beans, young leaks, pistes ;
Carrot juice emulsified with olive oil.
Cocotte of morel mushrooms with a coffee/yellow wine sauce ;
paris mushrooms Abbé Nollet, cebette onions spiced with
Consommé of chicken thickened with parmesan cheese :
raw ham and figatellu from Corsica, Green mousseline,
Boudeuses oysters and Rouge cockles, nettle shortbread
flavoured with arroche salad.
Dentex with salt, gambero rosso seared on the grill and
macerated in hollyberry brandy ;
bette ribs, cordifole salad and chicory.
Kernel of crunchy veal sweetbreads, date leaf flavoured with shiso ;
crispy daïkon turnip.
Agria potatoes craquottes.
Aiguillettes of duckling from Les Dombes, coeur de boeuf tomato
spred with preserved lemon paste, fresh ginger ;
tangy juice perfumed with épine-vinette.