DÉGUSTATION
LES PLATS EN PETITES PORTIONS
LES HUITRES Fresh oysters, avocado and yuzu L’AUBERGINE Eggplant, zucchini and tomato with mozzarella and basil LE GASPACHO Tomato gazpacho « à la Catalane » with mustard sorbet *LE CRABE ROYAL King crab with thinly sliced daikon, lightly spiced *LE FOIE GRAS « Au torchon » duck liver with seasonal gelée and toast LE SAUMON Salmon « Tataki » in a yuzu marinade *LES RAVIOLES DE FOIE GRAS Foie gras ravioli under a fragrant truffle juice L’ARTICHAUD Crispy artichoke with fine parmesan risotto LA SAINT JACQUES Scallops « à la plancha » under truffle “Fregola Sarda” L’OS A MOELLE Beef bone marrow, spiced with ancient mustard over a crispy tartelette *LES CREVETTES Wild shrimps in crunchy vermicelli, spiced with sumac and lime LES ESCARGOTS DE BOURGOGNE Snails sautéed under a delicate garlic purée and parsley chips *LA PAPILLOTE Langoustine in a crispy papillote with basil L’OEUF Poached egg « Carbonara style » with beef bacon *LA VOLAILLE Chicken and leek on a Japanese ravioli grilled, in Asian-flavored broth *LA LANGOUSTINE Langoustine in ravioli with truffle, foie gras sauce and green cabbage *LE BURGER Beef burger with foie gras and sweet grilled peppers L’AGNEAU DE LAIT Milk fed lamb chops with thyme bouquet (3 pieces) *LA CAILLE Lacquered quail, stuffed with foie gras and truffle mash potatoes
LES ENTRÉES
LES ENTRÉES CHAUDES ET FROIDES
LE CAVIAR (served in its box with l’atelier accompaniments) Royal Oscietra 50/125 gram Royal Beluga 50/125 gram *LES CARPACCIOS -Wild sea bream, lime and « espelette pepper » -Artichoke with truffle vinaigrette from « Banyuls » LE THON Fresh red tuna marinated with Peruvian citrus LA BURRATA Burrata and heirloom tomatoes, virgin olive oil from « Baux de Provence » *LA NIÇOISE Confit tuna on a crunchy lettuce heart garnished with Mediterranean vegetables *LE CAVIAR « ROYAL OSCIETRA » Oscietra caviar over a crispy poached egg, crème fraîche with smoked salmon LE SAUMON FUME Smoked salmon with crispy potato galette and fresh whipped cream *LE FOIE GRAS Hot duck liver, glazed apple roll in tangy hibiscus juice *LES SPAGHETTIS of your choice: Tomato basil/beef carbonara/«SEASONAL TRUFFLE»/«ROYAL OSCIETRA» caviar *LA SALADE DE KING CRABE King crab on a crunchy lettuce heart prepared « à la minute » LES TARTARES of your choice: VEGETARIAN or BEEF, delicately seasoned
LES PLATS
LES POISSONS ET LES VIANDES
LA MORUE Poached Atlantic cod, pak choi leaves, seasonal vegetables and yuzu kosho beurre blanc LE BAR Sea bass sous vide, under fine zucchini scales served with choron sauce *LE BLACK COD Marinated with miso, daikon velouté and yuzu infusion LA SOLE Dover sole « à la plancha » or « meuniere » way *LE HOMARD BLEU Poached blue lobster paccheri with crustacean velouté *L’AGNEAU DE LAIT Milk fed lamb chops with thyme bouquet LE COQUELET Crispy baby chicken, baby gem and tandoori sauce *LA NOIX D’ENTRECOTE Rib eye « Wagyu » 400gr, baby potatoes and grilled « Padron » peppers *LE TOURNEDOS DE BOEUF Tenderloin « Wagyu » with malabar pepper, « Eryngii » and glazed artichokes L’EPAULE D’AGNEAU Confit Baby Lamb Shoulder (12 hours) with baby capsicum
LES FROMAGES
THE CHEESES
Cheese selection of the day
DESSERT WINES BY GLASS
2016 Touriga Nacional Blend, LBV, Taylors, Douro, Portugal
2015 Château Armajan des Ormes, Sauternes, Bordeaux, France
LES DESSERTS
LE CHOCOLAT TENTATION smooth chocolate ganache «Araguani», cacao sorbet and Oreo biscuit LES SOUFFLES of your choice: - avocado and dark chocolate* - Vanilla from Tahiti and caramel heart - Chocolate Guanaja - Banana and peanuts butter LA NOIX DE COCO Crystallized coconut at -200°C under emulsion of fresh mango, lime and blackcurrant powder LA FRAISE Crispy strawberry sphere served with berry jam and Chantilly LE MILLE FEUILLE Caramelized puff pastry, Tahitian vanilla cream, berries LES TARTES * Assorted traditional pies of L'Atelier LE PAIN PERDU Caramelized French toast, vanilla, and hazelnut sauce LE MOKA Chocolate sphere, soft coffee cream, milk ice cream and hot chocolate sauce LES GLACES " A LA MINUTE " of your choice: - Vanilla ice cream with French Chantilly and hot chocolate sauce - Chocolate ice cream and passion fruit - Melon sorbet and red berries juice - Mango coconut sorbet with exotic coulis and lime zest
