Thierry VERRAT’s menu

Thierry VERRAT’s Menu

Sunday June 21st

In association with the Margaux Appelation

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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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Bread of Les pains d’Alfredo

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Apperitif glass of Rosé Thiénot champagne

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Appetizer with Sturia Caviar

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STARTER

The steam duck foie gras, broth primeurs, smoked eel of Loire

 

Couronne de Marquis de Terme, Margaux, 2011

Blanc de Prieuré-Lichine 2014 – Bordeaux Blanc (very confidential production)

 

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MAIN COURSE

The blue lobster stew drunk cogna, crackers with seeweed and soap apple with bacon.

Château Marquis de Terme, Grand Cru classé 1855, Margaux 2010

Prieuré-Lichine 2010 – Margaux Grand Cru Classé 

 

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CHEESES

Offered by Maison Jean d’Alos

1st selection : Abbaye de Belloc (sheep) – hard dough

2nd selection : Saint Nectaire (cow) –semi soft dough

Château Marquis de Terme, Grand Cru classé 1855, Margaux 2008

Prieuré-Lichine 2006 Magnum – Margaux Grand Cru Classé

 

 

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DESSERT

The delicious meringue with red berries, caramel Pineau des Charentes

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Coffee “costa rica tarrazu” 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

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.

People who undertake their job with a deep sense of responsibility rather than dealing with as a casual take professional liability.