0e5c0a7120d726886e4de6d1be9ea09a_Menu-degustation-ENG-Juin-2013.pdf

Restaurant Private Salons Fine Arts

Tasting Menu

GĂŠraldine Rumeau, our head chef, suggests you to discover the ever classic recipes of the 1728 among the following dishes. You are invited to choose two starters and two courses, then the Philippe AllĂŠosse cheese selection or a dessert.

This tasting menu is offered at 110 euros per person, net price, exclusive of beverages. It requires your time and is limited to 10 guests max.

Tasting menu - The starters Faubourg

Supremely fresh tartar of Albacore tuna, hand cut, basil, lemongrass, ginger, seaweed, “fleur de sel� fine sea salt and pepper from Madagascar.

Festif

House-smoked salmon certified Label Rouge from Scotland, condiments, sour cream and toast.

Crisp and sensual

Gambas from the Indian Ocean in crispy papillotes, chopped vegetables julienne and bisque.

Saveurs 1728

Lobe of duck foie gras, house marinated and cooked, hazelnut and dried fruit chutney, country bread toast.

Garden Fresh

Bouquet of tender salad greens, poivrade artichokes, truffle-flavored vinaigrette with olive oil from Les Baux de Provence.

Tasting menu - Main course Tataki

Ingots of tuna prepared tataki style, rice croquettes with sate, vinaigrette with lime and cilantro.

Pearls

Fine roasted scallops from the Baie de Seine, risotto with red curry and slices of Romanesco cabbage.

Hunt

Mallard duck breast and conserve of thigh, cranberry sauce, Jerusalem artichoke mousseline and mushrooms from the forest.

Le CarrĂŠ 1728

Rack of lamb from our provinces, marinated and oven-roasted, crisp potimarron squash, polenta cake, olive sauce.

Fillet of marinated beef Scandinavian style****

Cut in the heart of the finest fillet of beef, marinated 36 hours, served cold, tender salad greens, roasted fingerling potatoes‌ a burst of flavors!

Cheeses, Auvergne

Saint Nectaire, an artisanally produced cheese made from cow’s milk.

Champagne

Chaource, a cheese from the southern Champagne region, made with whole cow’s milk.

Touraine

Sainte Maure, goat cheese matured in wood ash.

Or homemade desserts, Light

House sorbets and ice creams, crispy black sesame seed cookie.

Fraîcheur

Salad of fresh fruits, frosted passion fruit.

Tahiti

Coconut panna cotta with fresh, rum and vanilla-marinated pineapple.

Every day, our selection of delicacies of the season created with Arnaud Larher MOF.

11/13

Or Arnaud Larher pastries