Vivien DURAND’s menu

Menu of Vivien DURAND

Saturday June 20th

In association with Vignobles André Lurton

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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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Apperitif glass of  Vintage Thiénot Champagne

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Appetizer with Suria caviar

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STARTER

Red mullet with squid, chard ravioli in breuil, baby spinach and Sturia caviar

Château de CRUZEAU, Pessac-Léognan Blanc 2013

Château de ROCHEMORIN, Pessac-Léognan Blanc 2010

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MAIN COURSE

Chest of roast pigeon, brocoli pulp mascarpone, sucrines sides and burned oinions

Divinus de Château Bonnet, Bordeaux Rouge 2006

Château Couhins Lurton, Pessac Léognan Rouge 2007

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CHEESES

Offered by Maison Jean d’Alos 

1st selection : Mothais (goat) – lactic dough

2nd selection : Beaufort (cow) – cooked pressed dough

Château La Louvière, Pessac Léognan Blanc 2004 en magnums

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DESSERT

Raspberries, madeleine / olive oil and tarragon ice cream

Château Bernas Malfourat, Monbazillac blanc 1990

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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.

Few manage to pursue a career which interests them, but fewer still are lucky enough whose interest and enthusiasm lies in a certain path and they get a chance to write my paper hone it into a professional skill.