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    Celebratory Menu La Maison 1888

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    rebeccajanemcdermott

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Celebratory Menu La Maison 1888

    Uploaded by

    rebeccajanemcdermott
    2 views2 pages

    Original Title

    Celebratory Menu La Maison 1888 (1)

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    Copyright:

    © All Rights Reserved
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    2 views2 pages

    Celebratory Menu La Maison 1888

    Uploaded by

    rebeccajanemcdermott

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    TT

    Menu Origine Pierre Gagnaire 5,000/per person


    Tomate Otti
    Homard Bleu en Paëlla
    Bar Sauvage aux Oursins
    FoieGagnaire
    Pierre Gras des Landes
    Pigeon à la Truffe Noire
    The Pierre Gagnaire Grand Dessert

    TT
    Menu Esprit Pierre Gagnaire 6,000/per person
    Tomate Otti
    Langoustine à la Vanille
    Homard Bleu en Paëlla
    Bar Sauvage aux Oursins
    Signature “Sketch” Beef Tartare
    Foie Gras des Landes
    Pigeon à la Truffe Noire
    The Pierre Gagnaire Grand Dessert

    Extra:
    Kaviari Kristal Caviar (8gr) 1,500
    Australian Black Truffle (3gr) 750

    All prices are in ‘000 VND’ and subject to 5% service charge and 8% VAT
    ESPRIT PIERRE GAGNAIRE SUMMER MENU THE PIERRE GAGNAIRE GRAND DESSERT
    When French classics meet local flavors in unique desserts

    Tomate Otti Sampan rum baba, pineapple carpaccio flavored with Bourbon vanilla
    Tomato soup, Stracciatella cheese, green bell pepper sorbet
    Frosted mulberries Coconut bavaroise, mango and passion fruit, coconut tuile
    (*) Chef recommends Kaviari caviar
    Chartreuse ice cream, aloe vera, Taô avocado, herbs from our garden
    Langoustine à la Vanille
    Langoustine poached in Tahitian vanilla butter Hazelnut Simone, lemon cream, liquorice
    Savoy cabbage and green peas glaced in sudachi Beurre Nantais
    Buckwheat pancake, fresh yellow mango and green papaya Coffee parfait, crumble cacao, lime ganache
    (*) Chef recommends Australian black truffle

    Homard Bleu en Paëlla


    Roasted Blue lobster tail
    Saffron gratin of Bomba rice ASSIETTE DE FROMAGES AFFINÉS
    Piquillos and Dundee Peeky condiment
    (*) Chef recommends Kaviari caviar
    Comté AOC, semi hard cheese made from unpasteurized cow’s milk
    Bar Sauvage aux Oursins in the Franche-Comté region, Eastern France
    Roasted Hira Suzuki, spiny artichoke and sea urchin bisque Misfits condiment
    Pan-fried French wild mushrooms
    (*) Chef recommends Kaviari caviar Brillat-Savarin PGI, soft cheese made from a milk curd produced in Bourgogne
    from cow’s milk enriched with cow’s cream
    Signature “Sketch” Beef Tartare Summer chutney
    Japanese bluefin tuna and striploin Mayura A5 beef tartare
    Squid perfumed with black garlic and mashed avocado
    (*) Chef recommends Kaviari caviar Sainte-Maure de Touraine AOP, soft ripened unpasteurized French cheese
    made from goat’s milk
    Foie Gras des Landes Tomate otti condiment
    Poached duck foie gras in red wine
    Lacquered cherry jus and aged balsamic vinegar, fresh pistachio purée
    (*) Chef recommends Australian black truffle

    Pigeon à la Truffe Noire


    Roasted pigeon on the bone with Vietnamese red pepper and cacao nibs
    Organic beetroot candy and fresh Australian black truffle
    Eriang sauce and crispy braised leg

    The Pierre Gagnaire Grand Dessert


    Or
    Assiette de Fromages Affinés (Additional 500)

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