BDS Restaurant Menu

Question 1

Carpaccio of scallops

Answer 1

• 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)

Question 2

Wine pairing with scallop carpaccio

Answer 2

Muscadet

Question 3

Snails

Answer 3

• 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

Question 4

Wine pairing with snails

Answer 4

Ried Loibenberg

Question 5

Perfect egg

Answer 5

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

Question 6

wine pairing with the perfect egg

Answer 6

Servagnin

Question 7

Foie Gras

Answer 7

• 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

Question 8

wine pairing with foie gras

Answer 8

Calamin

Question 9

Velouté (soup)

Answer 9

-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)

Question 10

wine pairing with velouté

Answer 10

Calamin

Question 11

Sole filet

Answer 11

• 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

Question 12

wine pairing with sole

Answer 12

Muscadet/ PN

Question 13

Lobster

Answer 13

• 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

Question 14

wine pairing with Lobster

Answer 14

Ried Loibenberg

Question 15

Arctic char

Answer 15

-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

Question 16

wine pairing with arctic char

Answer 16

Calamin

Question 17

Iberico Pork

Answer 17

• 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

Question 18

wine pairing with Iberico pork

Answer 18

Barbaresco/ IGT Alpilles

Question 19

Black Angus

Answer 19

• 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

Question 20

wine pairing with Black Angus

Answer 20

Pauillac/ IGT Alpilles

Question 21

Sweetbread

Answer 21

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.

Question 22

wine pairing with Sweetbread

Answer 22

Ried Loibenberg / Barbaresco

Question 23

Tarte Tatin

Answer 23

-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.

Question 24

wine pairing with Tarte Tatin

Answer 24

Servagnin

Question 25

Chocolate

Answer 25

``` 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! ```

Question 26

wine pairing for all desserts

Answer 26

Sauternes

Question 27

Coffee

Answer 27

-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.)

Question 28

Buckwheat

Answer 28

-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

Question 29

Millefeuille

Answer 29

``` -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. ```

Question 30

Soufflé

Answer 30

-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.

Question 31

Mignardises

Answer 31

- 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.