Battle Cook’s Menu

Menu of the Battle Cook

Evening of Friday June 27th

In association with wine Fille de Lucien Lurton

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Water of Maison Badoit Evian prestige range

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Apperitif glass of  Thiénot champagne

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Appetizer with Sturia caviar

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STARTER

 Ludovic LE GOARDET Jérôme OILLIC

 boiled egg, fricassee of chanterelle buttons,

green asparagus, parmesan broth

MAIN COURSE

 Ludovic LE GOARDET  Jérôme OILLIC

 Canon lamb of Mr Campet, zucchini

flower stuffed with lamb sweetbreads

Château Livran, Cru Bourgeois, Médoc

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CHEESES

1st selection : Cantal Entre 2 deux (cow) – pressed dough

2nd selection : Etivaz (cow) – pressed cooked dough

Château de Villegeorge, Cru Bourgeois, Haut-Médoc

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DESSERT

Cyprès de Climens, Grand Vin de Barsac

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Coffee served with chocolates offered by Maison Cadiot Badie accompanied with a drop of Evian

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Menus and wines are indicatives and can be modified according to the availability of the products and the will of the chefs. In case of withdrawal of a chef he will be replaced by an equivalent chef.

The VIP of les Etoiles is restricted mainly to customers of temporary restaurant. This space welcomes you every evening before and after your meals at the Etoiles d’Epicure. A moment of relaxation and gluttony.

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