Dine with the Michelin star MAR 6TH - 8TH | CHEF ROLAND DURAND
APPETIZERS Ravioles d’escargots
720
Homemade French raviolis stuffed with burgundy snails, garlic and herbs clear broth
Foie gras poêle
820
South West of France foie gras, mango and beetroot julienne
Soupe d’épinards au boudin Antillais
430
Spinach cream soup served with Caribbean blood sausage
MAINS Blanquette de Homard printanière aux morilles
1,600
Slow cooked whole Boston Maine lobster, porcini and seasonal vegetables
Assemblée de sole, Saint Jacques et crevette tigrée
1,450
French dover sole, scallop, tiger prawn served in a crustacean bisque jus
Carré d’agneau rôti au cumin
1,200
Roasted New Zeland lamb rack with cumin, rainbow homemade “spätzlis” pasta
DESSERTS Riz au lait à aux oranges confites
350
Rice pudding with orange candied, orgeat coulis and pea flowers
Le fabuleux sablé aux fraises de Roland Durand
350
The fabulous strawberry shortbread by Roland Durand
Soufflé chocolat au piment d’Espelette
350
Chocolate and espelette pepper soufflé
Wine suggestion RED WINES Domaine Daniel Rion & Fils, Nuit St. Georges Vielles vignes 2013
3,500
Domaine Labruyere Moulin a Vent 'la grande cuvée 2011
2,400
WHITE WINES Alain Chabanon Le Petit Trelans 2015
1,490
Domaine Jean Marc Brocard, Petit Chablis, 2016
1,950
Prices are subject to 10% service charge and applicable 7% government tax
Dine with the Michelin star MAR 6TH - 8TH | CHEF ROLAND DURAND
5 COURSES SET MENU THB 2,200 ++
SOUPE D’ÉPINARDS AU BOUDIN ANTILLAIS Spinach cream soup served with Caribbean blood sausage
***** FOIE GRAS POÊLE South West of France foie gras, mango and beetroot julienne
***** ASSEMBLÉE DE SAINT JACQUES ET CREVETTE TIGRÉE Scallop and tiger prawn served in a crustacean bisque jus
***** CARRÉ D’AGNEAU RÔTI AU CUMIN Roasted New Zeland lamb rack with cumin, rainbow homemade “spätzlis” pasta
***** LE FABULEUX SABLÉ AUX FRAISES DE ROLAND DURAND The fabulous strawberry shortbread by Roland Durand
Prices are subject to 10% service charge and applicable 7% government tax