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EHL > BDS Restaurant Menu > Flashcards

BDS Restaurant Menu Flashcards

1
Q

Carpaccio of scallops

A
  • scallops (Normandy, FR), butternut emulsion (purée & whipped cream), black garlic (aged in seawater), fried bread, lime zest, - - -Romanesco heads, and baby shoots
  • dried barberries (sharply acidic berry)
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2
Q

Wine pairing with scallop carpaccio

A

Muscadet

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3
Q

Snails

A
  • Filo pastry, snails (Vallorbe, CH), butter, garlic, parsley, shallot, lemon, smoked ham & nuts
  • green split peas purée & parsley + green salad
  • milk emulsion infused with rosemary & sherry vinegar
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4
Q

Wine pairing with snails

A

Ried Loibenberg

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5
Q

Perfect egg

A
  • perfect egg (63.2 *C/ 50min)
  • leek with truffle, potato espuma with truffle
  • vinaigrette from roasting juices & truffle
  • bread tile & foie gras disc
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6
Q

wine pairing with the perfect egg

A

Servagnin

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7
Q

Foie Gras

A
  • seared foie gras ( Poitou-Charentes, FR), pineapple chutney, granny smith & muscovado sugar, coconut milk jelly, pineapple crisps with pink berries and lime zest
  • duck roasting juices
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8
Q

wine pairing with foie gras

A

Calamin

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9
Q

Velouté (soup)

A

-soup from roasted turnip and chestnut, with vanilla (Madagascar), red currant coulis
-pickled onions, Brussel sprout leaves, yellow beetroot spaghetti, Toast with fresh currant, Brussel sprouts a, fresh red currant
(soup served at the table)

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10
Q

wine pairing with velouté

A

Calamin

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11
Q

Sole filet

A
  • sole filet (Brittany, FR) at a low temp with hazelnut crust (crispy, fried bread, butter and hazelnuts (FR–> viennoise)
  • pumpkin cooked with butter, mashed pumpkin, orange zest & lemon confit with salt
  • Fish stock & red wine
  • sorrel leaves
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12
Q

wine pairing with sole

A

Muscadet/ PN

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13
Q

Lobster

A
  • duxelles of button mushrooms, with pieces of lobster, half a lobster (Brittany FR or IRL) cooked in rosemary butter, potato chips
  • pumpkin, roasted chestnut, sticks of parsley root, confit beetroot
  • tarragon dots, mayonnaise, tempura of tarragon
  • lobster bisque
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14
Q

wine pairing with Lobster

A

Ried Loibenberg

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15
Q

Arctic char

A

-arctic char (Jura, FR) cooked in zebra toast (milk/ squid ink bread)
-garden peas rehydrated with fish stock & fresh cockles
a cylinder of broccoli puree, parsley & purple cauliflower
-emulsion of beurre blanc & Jägermeister (liqueur, 56 herbs at 35% ABV)
-parsley sprouts, lime/ lemon zest

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16
Q

wine pairing with arctic char

A

Calamin

17
Q

Iberico Pork

A
  • pork pluma (muscle shaped in flint point and surrounded by a thin layer of fat, specific of iberico pig) glazed in satay butter
  • Salpicon: finely diced turnips, carrots, fennel, tarragon, grapefruit, lemon, orange, tapioca pearls and tobiko ( flying fish roe)
  • baby onions, Brussel sprouts
  • chicken stock satay, pink peppercorn, juniper berries , teriyaki sauce, rice vinegar, tobiko
18
Q

wine pairing with Iberico pork

A

Barbaresco/ IGT Alpilles

19
Q

Black Angus

A
  • beef (CH) tenderloin garnished with kimchi paste, rolled and seared
  • mashed Jerusalem artichokes with truffle, sauteed black trumpet mushroom
  • reduction of red wine with grape juice and pumpkin
20
Q

wine pairing with Black Angus

A

Pauillac/ IGT Alpilles

21
Q

Sweetbread

A 
Warm Seared sweetbreads (throat) in truffle crust (butter,
fried bread, truffle, hazelnut).
Poached Swiss chards sautéed in butter.
-Roasted potato & celery purée.
-Veal roasting juices.
-truffle shavings and sorrel.
22
Q

wine pairing with Sweetbread

A

Ried Loibenberg / Barbaresco

23
Q

Tarte Tatin

A 
-Caramelized shallots covered with a crust
made of pumpkin seeds and an old-style
shortbread dough.
Served with a pumpkin espuma.
-Red wine sauce (red port reduction,
mushrooms, shallots, red wine)
-Herbs and pumpkin shavings.
-Black olive powder.
24
Q

wine pairing with Tarte Tatin

A

Servagnin

25
Q

Chocolate

A 
70% chocolate cake (meringue, egg yolks,
lactose free butter ).
Chocolate espuma (lactose free milk )
Lemon & Lime blanc-manger ( From French "blanc-manger" is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavoured with almonds)
Lime jelly and sorbet.
-Chocolate disc.
LACTOSE & GLUTEN FREE!
26
Q

wine pairing for all desserts

A

Sauternes

27
Q

Coffee

A

-Chocolate tube filled with chocolate biscuit,
Arabica espuma and coffee crumble.
On the bottom of the plate, a set arabica coffee
jelly.
Topped with coffee opaline.
-Chocolate tuile.
-Iranian black lime sorbet (It is a lime that has lost its water content, usually after having spent a majority of their drying time in the sun. They are used whole, sliced or ground, as a spice in Middle Eastern dishes.)

28
Q

Buckwheat

A

-Base of “Savoy” buckwheat shortbread topped
with a Kiwi marmalade, some confied kiwi & a
yuzu scented chantilly. Cream of buckwheat &
some pearls of buckwheat cream.
-Buckwheat “opaline”.
-Kiwi sorbet

29
Q

Millefeuille

A 
-Millefeuille composed of thin layers of
caramelized puff pastry (called in french
"Arlette" ).
-Cream of chestnut and glazed chestnut.
-Blackcurrants poached in syrup
-Blackcurrant sorbet.
-Vanilla espuma.
30
Q

Soufflé

A

-Traditional soufflé (egg white, sugar, coconut,
-Malibu flavored custard cream & 64%
chocolate (Manjari chocolate from Madagascar
with tangy & red fruits tasting ).
-Served with coconut sorbet.

31
Q

Mignardises

A
  • small sweets (chocolate/ cake) served at the end of the meal normally served with coffee
  • lunch: Orange & Grand-Marnier scented madeleine.
  • dinner: Chocolate & mint choux, Chocolat (changed on daily bases), Mandarine fruit paste.

EHL (4 decks)

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