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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 Spek

Philibon melon soup and sorbet, breadsticks with black sesame seeds and cured, smoked ham.

Faubourg

Tartar of Albacore tuna fish with basil, lemon grass, ginger, marinated algae, french sea salt, Madagascar pepper.

Tartare of beef

Hand-diced beef, chives, shallots, ginger, Lilliput capers and rocket salad, all presented separately.

Saveurs 1728

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

Garden Fresh

Salad of tender greens, vegetables of the season, cooked and raw poivrade artichokes, truffle-flavored vinaigrette with olive oil from Les Baux de Provence.


Tasting menu - Main course Tataki

Cushion of albacore tuna tataki style, flavored with matcha green tea, crisp courgettes and poivrade artichokes.

Finesse

Aiguillettes of browned John Dory, ginger-glazed vegetables, lemon coulis.

Le “Carré d’Agneau” 1728

Rack of lamb from our provinces, fricassee of oyster mushrooms and baby fava beans, mint-cumin sauce.

Filet de bœuf façon gravlax *****

Marinated high quality beef* steak, 36 hours in the making. Served cold in the traditional manner, salad of tender greens and sautéed new potatoes.

Evocation

Piccata of fillet of beef, crushed potatoes with virgin olive oil, Korean sauce.


Cheeses, Savoie

Beaufort, cow’s milk cheese matured for twelve months.

Provence

Rove des Garrigues, a goat cheese naturally flavored with herbs - thyme, lavender and rosemary.

Auvergne

Carles Roquefort, a blue cheese made from cow’s milk.

Or homemade desserts, Light

Home-made ice-creams and sorbets, crispy ‘tuile’ cookie with black sesame seeds.

Season

Fresh fruit of the season, cut bite-size

Gourmet

Rhubarb compote with Tahitian vanilla, mango sorbet and candied ginger.

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

06/13

Or Arnaud Larher pastries


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