Benjamin TOURSEL’s menu

Benjamin TOURSEL’s menu

Tuesday June 23rd

In assocation with white wines Bordeaux Blancs Secs. 
***
Eaux de la maison Badoit Evian gamme prestige
***
Bread of Les pains d’Alfredo

***

Aperitif glass of Rosé Thiénot champagne

***

Appetizer with Sturia caviar

***

STARTER

Saint Pierre marinated with citrus, raspberries and mint yogurt

Château Couhins Blanc 2013 – Pessac Léognan – Cru Classé de Graves

Château Martinon 2014 – Entre-deux-Mers

***

MAIN COURSE

Chicken breast glazed with corn, grapefruit, verbena and sugar peas

Tifayne 2014 – Francs Côtes de Bordeaux

Château Thieuley 2013 – Bordeaux

***

CHEESES

Offered by Maison Jean d’Alos

1st  selection : Templar (mixed cow/ sheep) – semi hard dough

2nd selection : Camembert (cow) – soft dough

Château de Callac 2013 – Graves

Château Delor 2014 – Bordeaux

***

DESSERT

Cream cheese, dill and fennel

***

Coffee “guatemala arayan” served with chocolates offered by Maison Cadiot Badie accompanied with a drop of Evian.

***

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.

A degree in library sciences will expose to you to information programming proessaywriting.org basics, cataloging, classification, reference, statistics, and database management.