Olivier STREIFF’s menu 13/06

Menu of Olivier STREIFF

Saturday June 13th

In assocation with white wines Bordeaux Blancs Secs.

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Apperitif glass of Thiénot champagne

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Appetizer with Sturia caviar

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STARTER

Prawn marinated with rosemary,

Honey lemon vinaigrette and green asparagus coconut

Château d’Haurets 2014 – Bordeaux blanc

Château Barbé 2014 – Blaye Côtes de Bordeaux

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MAIN COURSE

Steak bar lightly smoked with wild hay, creamy avocado with pink grapefruit and its shell emulsion and oil roasted almonds.

Château Bonnet 2014 – Entre-deux-Mers

Château Doms 2013 – Graves

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CHEESES

Offered by Maison Jean d’Alos

1ST selection : Charolais (goat) – lactic dough

2nd selection : Parmesan (cow) – cooked dough

Château Le Sartre 2010 – Pessac Léognan

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DESSERT

Cheese tartlet, small stuffed raspberries and its mousseline cream and vanilla from Madagascar

Château Cap Royal 2013 – Bordeaux Blanc

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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.

There were advised reading days when it was a tough job to get a seat even for a conventional degree.