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The Tasting Room by Galliot Dinner Menu
| APPETIZERS |
Live abalone, carbonara style
36 months Pata Negra ham
Contemporary style French onion soup
Crab salad with cucumber jelly 388 green apple sorbet
Poached scallop with celeriac purée, oyster 398 caviar/champagne sauce
Hare soup with corn ravioli 288 Fourme d’Ambert crisps
Quail cooked with raspberry vinegar 258 foie gras, artichoke purée
Poached lobster with its consommé 428 razor clam, fresh herbs Or with French blue lobster
 |
| SEAFOOD |
Roasted turbot with zucchini mash, corn and Culatello ham, Comté cheese emulsion
Alaskan king crab with leek confit, egg confit, spicy emulsion
Kinki fish, fennel salad, rock fish bouillon and oyster tempura
 |
| MEAT |
Roasted pigeon cooked in cocoa shell, potato risotto, natural jus
Roasted lamb shoulder cooked with sumac, masala sauce, cauliflower variation (for 2 people)
Burgaud duck with onion/pistachio crumble, potato mille-feuille, pumpkin mash
Beef cooked in two ways, gnocchi olive and royale sauce
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| DESSERTS |
Chocolate banana mille-feuille, variation of textures, cocoa sorbet
TTR style poached apples and pears,vanilla custard
Roasted plums, brown sugar cake, yogurt sorbet
Chocolate soufflé cheesecake, chocolate coffee “rocks”, salted caramel ice cream
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