Patrick JEFFROY’s menu

 Menu of Patrick JEFFROY

Friday June 12nd

In association with Grand Crus Classés in 1885

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Water of Maison Badoit Evian prestige range

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Apperitif glass of Brut Thiénot champagne

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Appetizer with Sturia caviar

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STARTER

Blue lobster and foie gras terrine, smoked eel, parsnip cream and frothy

150417 photo entrée - jeffroy

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MAIN COURSE

See bass of Carantec, potato candy, herb butter

150417 photo plat - jeffroy

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CHEESES

Offered by Maison Jean d’Alos

Terrine of Roquefort, bread cocoa and mesclun

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DESSERT

Creamy ganache, bergamot mascarpone, Plougastel strawberry and lemon yogurt ice cream

150417 photo dessert - jeffroy

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Coffeemoka sidamo (ethiopie)” 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.

You will have the opportunity to by the book ” Grands Crus Classés” of the Editions Glénat, it may be autographed by the authors at the end of the dinner.

– Preferential price of Etoiles d’Epicure : 30,84€
– Normal price : 49,90€
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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