Cédric BECHADE’s menu

Menu of Cédric BECHADE

Wednesday June 24th

In association with Vignobles Perse

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Water of Maison Badoit Evian prestige range

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Bread of Les pains d’Alfredo

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Aperitif glass of Thiénot champagne

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APPETIZER with Sturia caviar

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STARTER

The eclade in mouclade

Cloud to bark pine scents & Pineau des Charentes

Esprit de Pavie, appellation Bordeaux, 2010

Esprit de Pavie, appellation Bordeaux, 2011

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MAIN COURSE

The chicken of Pierre Duplantier

Roasted with cherry leaf, onion foam nutmeg and grilled leek

Angélique de Monbousquet, appellation St Emilion Grand Cru, 2011

Angélique de Monbousquet, appellation St Emilion Grand Cru, 2012

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CHEESES

Offered by Maison Jean d’Alos

1st selection : Morbier (cow), semi hard dough

2nd selection : Ossau (sheep), hard dough

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DESSERT

Raspberry,

On an almond panna cotta, pepper confit with vanilla and raspberry tart

Clos Les Lunelles, appellation Côtes de Castillon, 2002

Clos Les Lunelles, appellation Côtes de Castillon, 2006

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Coffee served with chocolates offered by Maison Cadiot Badie.

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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.

Before we proceed on the installation instructions, here is a quick run-through on what shsh blobs are and how they are useful.