Nævus chez l’enfant : importance des comportements vis-à-vis de l’exposition aux ultra-violets
JEAN PIERRE VIGATO -...
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JEAN - PIERRE VIGATO
Transcript of JEAN PIERRE VIGATO -...
J E A N - P I E R R E V I G A T O
Les art ichauts violets et fèves mijotées, Purple ar t ichokes , s tewed s immered beans and herb broth
Le thon en transparence et les coquil lages en rémoulade, Raw tuna, remoulade shel l s , spicy v ina igret te , lemon conf i t and g lasswort
Le foie gras poêlé et sashimis de thon , Pan- f r ied duck fo ie gras and tuna sashimis , green apple chutney, g inger, a lmond, sweet and sour sauce
Les langoustines cuites et crues,Raw and cooked langoust ines , crunchy vermicel l i bat ter, taragon emuls ion
L a charlotte de pommes de terre de Noirmoutier, Creamy lemon potatoes f rom Noirmout ier, Laperouse cav iar
S T A R T E R S
28 euros
45 euros
50 euros
60 euros
75 euros
VAT- inclus ive net pr ices , ser v ice inc luded. The a l lergen booklet i s ava i lable wi th our team. Made in France meat .
Le cabil laud demi-sel , v inaigrette fraîcheur, Sl ight ly sa l ted s teamed codf ish, herbal v ina igret te
Le suprême de Saint -Pierre, consommé de verveine, John Dor y f i sh f i l le t ser ved with verbena consommé
Le homard bleu rôti , Roasted blue Lobster ser ved with hazelnut ju ice cora l crumb and c law carpacc io
Le beau poisson du jour, Fish of the day, to share
M E A T
F I S H
Le pigeon en basse température, Pigeon cooked at low temperature, foie gras and truffles, devil sauce and candied legs
L a pièce de boeuf poêlée minute, Pan sauteed fine joint of Beef
Le r is de veau entier, carottes, café, Sweetbread, cof fee v ina igret te , s tar anise and melted carrots
L a rôtisserie du jour, Rot isser ie of the day, to share
42 euros
60 euros
85 euros
70 eurosper person
55 euros
55 euros
60 euros
70 eurosper person
VAT- inclus ive net pr ices , ser v ice inc luded. The a l lergen booklet i s ava i lable wi th our team. Made in France meat .
F R E S H A N D M A T U R E D A G E D C H E E S E S
By Martine Dubois - 22 euros
L E M E N U D E G U S T A T I O N
Six-step menu,among the chef ’ s suggest ions and according to the season
200 euros per person
5 1 Q U A I D E S G R A N D S A U G U S T I N S
7 5 0 0 6 P A R I S
