Thomas L’HERISSON’s menu

Menu of Thomas L’HERISSON

Thursday June 25th

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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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Appetizer with Sturia caviar

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STARTER

Adour trout, cooked at low temperature, Cucumber and shiso pearl from Japan Rice tile and cucumber-wasabi sorbet

Domaine des Hautes Cottières 2011, Muscadet Sèvre et Maine sur Lie

Clos des Orfeuilles 2012, Muscadet Sèvre et Maine sur Lie

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Seared pigeon supreme, confit leg length, cromesquis offals,

Stick of poached rhubarb, beets and raspberries, spicy juice

Château La Croix Montlabert 2012, Saint Emilion Grand Cru

Tour Prignac Grande Réserve 2010, Médoc

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CHEESES

Offered by Maison Jean d’Alos

1st selection: Tome d’Aliénor (cow) – pressed dough

2nd selection : Fourme d’Ambert (cow) – parsley dough 

Château Ferrande 2013, Blanc, Graves, Membre de l’Union des Grands Crus

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DESSERT

Strawberries seasoned with tomato vinegar,

Creamy peas and parsley-mint sorbet

Domaine de la Clapière, Cuvée Etincelle 2009, Pays de l’Hérault

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Coffee 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.

A library needs someone whose love for books transcends eassay writer the love of their own selves.