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P É P I T E
T R I L O G Y O F A R T I C H O K E S
A N D G R E E N A S P A R A G U S
Egg mayonnaise in two textures, served on brioche toast
with pike caviar and crunchy asparagus
Stuffed violet artichoke with ricotta and Espelette pepper, green asparagus emulsion, green jelly veil
Artichoke raviole, creamy spinach sauce, green asparagus fricassée and kohlrabi flowers
Stuffed morels with button mushroom duxelles, sautéed chicory juli-enne, parsnip purée and black truffle–flavoured sauce
«Ile flottante» with mascarpone and vanilla cream, strawberry sauce
with pink pepper, caramel crisps
Magadan prawn crudo and tomato water jelly, crunchy fennel
with mango dressing
Cote de Boeuf Black Angus 45 days dry aged Russia (grain-fed)
Onion soup cooked with beef broth and served with toast gratiné
with gruyere
Classic ratatouille cassolette
Uzbek’s lemon zest confit with lemon cream, basil sorbet and
concentrated basil gel, biscuit sablé flowers, and lime flavored
sauce
Grilled beef fillet Rossini style with duck foie gras, celeriac millefeuille, chanterelles and red wine sauce
Glazed duck breast slices in orange flavoured sauce
with pear caramelized with balsamic vinegar and oyster
mushrooms
Crunchy green salad with mini-romano, cress leaves, green
asparagus, Kenyan bean, snow pea, red and violet radish,
avocado mousse, asparagus sauce, sprouts, extra virgin olive
oil with lemon dressing
Hot goat cheese camembert
with green parsley sauce, roasted buckwheat bread
Caramelized apple tart and cinnamon ice cream, caramel sauce
