David IBARBOURE’s menu

Menu of David IBARBOURE

Evening of Friday June 19th

 

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Apperitif glass of Thiénot Champagne

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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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Apetizer with Sturia caviar

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STARTER

Gravlax of Banka trout,

beet, green apple and combava.

Château Perron, 2012

Château Perron la fleur, 2012

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MAIN COURSE

Suckling lamb of Pyrénées, pearly juice with lemon confit and olives Taggiashe,

Bulgur with vegetables, mustard condiment Apricot.

 Château Perron, 2010

Château Perron la fleur, 2010

 

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CHEESSES

Offered by Maison Jean d’Alos

1st selection: Tome de Bordeaux (goat) – pressed dough, refinement with aromatic herbs

2nd selection : Tome de Couserans (cow) – pressed dough

Château Perron, 2008

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DESSERT

Strawberries gazpacho, tomatoes and olives oil,

Raspberry sorbet and red bell pepper.

Château Perron la fleur, 2008

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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.

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