BDS Restaurant Menu Flashcards
Carpaccio of scallops
- 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)
Wine pairing with scallop carpaccio
Muscadet
Snails
- 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
Wine pairing with snails
Ried Loibenberg
Perfect egg
- perfect egg (63.2 *C/ 50min)
- leek with truffle, potato espuma with truffle
- vinaigrette from roasting juices & truffle
- bread tile & foie gras disc
wine pairing with the perfect egg
Servagnin
Foie Gras
- 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
wine pairing with foie gras
Calamin
Velouté (soup)
-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)
wine pairing with velouté
Calamin
Sole filet
- 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
wine pairing with sole
Muscadet/ PN
Lobster
- 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
wine pairing with Lobster
Ried Loibenberg
Arctic char
-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
wine pairing with arctic char
Calamin
Iberico Pork
- 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
wine pairing with Iberico pork
Barbaresco/ IGT Alpilles
Black Angus
- 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
wine pairing with Black Angus
Pauillac/ IGT Alpilles
Sweetbread
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.
wine pairing with Sweetbread
Ried Loibenberg / Barbaresco
Tarte Tatin
-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.
wine pairing with Tarte Tatin
Servagnin
Chocolate
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!
wine pairing for all desserts
Sauternes
Coffee
-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.)
Buckwheat
-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
Millefeuille
-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.
Soufflé
-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.
Mignardises
- 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.
