S P R I N G 2 0 1 5 The Unmissables of Barive Various ways of duck foie-Gras: Candied, poached in blackcurrant wine, in pepper roasted and with artichoke 39 Crispy turbot with wild mushrooms, creamy champagne sauce 46 Père André’s fillet of beef – Special...
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S P R I N G 2 0 1 5 The Unmissables of Barive Various ways of duck foie-Gras: Candied, poached in blackcurrant wine, in pepper roasted and with artichoke 39 Crispy turbot with wild mushrooms, creamy champagne sauce 46 Père André’s fillet of beef – Special 10th birthday 44 Crêpes Suzette blazed at your table 13 Starters Fried real whole calf’s head, green mustard foam, fresh herbs and capers 27 Duck foie gras and scampi terrine, yuzu jelly and espelette pepper brioche 30 Pan fried Albacore tuna, pepper from Madagascar and cider vinegar sauce 33 Coquillettes pasta with cooked Iberian ham, green asparagus, egg cooked at 64°C and scamorza chips 25 Fish Roasted John Dory fish, various asparagus, black garlic and soy sauce 36 Lobster “fricassee”, small ratte potatoes and morels, spinach custard, green apple and lobster foam 37 Crispy bass served with fried cauliflower, shells and mussels foam 37 Stuffed sole, roasted squid, pea foam with grilled peanuts oil 39 Meat Braised veal sweet bread,
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