Nonos Easy Edition

Question 1

Radishes & Canuts Cream / Radis & Canuts

Answer 1

Red radishes with creamy cheese spread, herbs, and lemon salt.

Radis rouges avec crème fromagère, herbes et sel citronné.

Question 2

Padrón Peppers & Pine Nuts / Padrons & Pignons

Answer 2

Grilled Padrón peppers with lemon thyme pine nuts, olive oil, and sherry vinegar.

Padrons grillés, pignons au thym citron, huile d’olive, vinaigre de Xérès.

Question 3

White Tarama / Tarama Blanc

Answer 3

Creamy cod roe with za’atar, lemon, oregano, sumac. Toasted bread.

Tarama de cabillaud, zaatar, citron, origan, sumac. Pain toasté.

Question 4

Hummus

Answer 4

Chickpea purée with tahini, yogurt, lemon. Topped with confit lemon, za’atar, capers.

Purée de pois chiches, tahine, yaourt, citron. Citron confit, zaatar, câpres.

Question 5

Anchovy & Boquerones / Beaux Anchois

Answer 5

Anchovies and boquerones with olive oil, Banyuls vinegar, and oregano.

Anchois et boquerones, huile d’olive, vinaigre de Banyuls, origan.

Question 6

Foie Gras & Granola

Answer 6

Sous-vide foie gras with fig sauce and nut granola.

Foie gras sous-vide, sauce figue, granola aux fruits secs.

Question 7

Dry-Cured Gascon Pork Ham / Jambon Sec de Porc Gascon

Answer 7

24-month cured Gascon pork ham with pickles and condiments.

Jambon de porc gascon affiné 24 mois, pickles, condiments.

Question 8

Bon Jambon de Bœuf

Answer 8

Aged beef secreto with basil, lemon, parmesan, and soy lemon cream.

Secreto de bœuf maturé, basilic, citron, parmesan, crème soja-citron.

Question 9

Parsley Ham Terrine / Persillé Nonos

Answer 9

Ham terrine in parsley jelly with frisée and herb vinaigrette.

Terrine persillée, salade frisée, vinaigrette aux herbes.

Question 10

Oysters (Current Selection) / Les Huîtres (Actuel)

Answer 10

Open oysters with lemon, vinegar, lime bath, sourdough, and Tabasco.

Huîtres ouvertes, citron, vinaigre, lime bath, pain, Tabasco.

Question 11

Prestige Oscietra Caviar / Caviar Osciètre Prestige

Answer 11

Golden Oscietra caviar with soy lemon cream, dill oil, mimosa garnish.

Caviar doré, crème soja citron, huile d’aneth, garniture mimosa.

Question 12

Scallops & Ponzu Granita / Saint Jacques Ponzu

Answer 12

Fresh scallops with finger lime, trout roe, herbs, and ponzu granita.

Saint-Jacques, citron caviar, œufs de truite, herbes, granité ponzu.

Question 13

Chili-ïoli Octopus / Poulpe Chili-ïoli

Answer 13

Crispy octopus with soy aioli, grilled lemon, and olive oil.

Poulpe croustillant, aïoli soja, citron grillé, huile d’olive.

Question 14

Grilled Leek with Hazelnut Vinaigrette / Poireau Vinaigrette Noisette

Answer 14

Josper-grilled leek with hazelnut oil and vinaigrette.

Poireau grillé au Josper, huile et vinaigrette de noisette.

Question 15

Avocado “Cantine”

Answer 15

Half avocado with mustard sorbet, Asian sauce, olive oil.

Demi-avocat, sorbet moutarde, sauce asiatique, huile d’olive.

Question 16

Burrata & Cremona Mustard / La Belle Burrata — Moutarde de Crémone

Answer 16

Burrata with lemon soy cream and candied fruits in mustard syrup.

Burrata, crème soja citron, fruits confits à la moutarde.

Question 17

Cheese Soufflé / Soufflé aux Fromages

Answer 17

Cheese soufflé with lemon zest, gluten-free.

Soufflé au fromage, zeste de citron, sans gluten.

Question 18

Gnocchi & Greens

Answer 18

Potato gnocchi with greens, tomato-basil cream, croutons, and cheese.

Gnocchi de pommes de terre, légumes verts, crème tomate-basilic, croûtons, fromage.

Question 19

Roasted Bone Marrow / Nonos à Moelle

Answer 19

Roasted smoked bone marrow with beef jus, pineapple, shallot, parsley.

Os à moelle rôti et fumé, jus de bœuf, ananas, échalote, persil.

Question 20

Warm Goat Cheese Salad / Salade de Chèvre

Answer 20

Seared goat cheese on focaccia, honey, herbs, beet pickles, parmesan cream.

Chèvre snacké sur focaccia, miel, herbes, pickles de betterave, crème parmesan.

Question 21

French Onion Soup / Soupe à l’Oignon

Answer 21

Caramelized onion soup with soy and white wine, cheese and croutons.

Soupe d’oignons confits, sauce soja, vin blanc, fromage et croûtons.

Question 22

Egg Mayo / Œuf Mayo

Answer 22

7-minute eggs with lemon salt, soy aioli, garlic croutons, herbs.

Œufs 7 minutes, sel citron, aïoli soja, croûtons à l’ail, herbes.

Question 23

Lettuce — Garlic Croutons & Sherry Vinaigrette / Laitue — Croûtons, Ail & Vieux Vinaigre

Answer 23

Lettuce with garlic, shallots, vinaigrette with soy and sherry vinegar.

Laitue, ail, échalote, vinaigrette soja et vinaigre de Xérès.

Question 24

Spinach & Sesame / Épinards — Sésame

Answer 24

Grilled spinach with cream, almonds, sesame, tahini yogurt.

Épinards grillés, crème, amandes, sésame, yaourt tahini.

Question 25

Josper-Grilled Vegetable Skewer / Brochette de Légumes

Answer 25

Grilled vegetables with lemon thyme pine nuts, olive oil, vinegar. ## Footnote Légumes grillés, pignons au thym citron, huile d’olive, vinaigre de Xérès.

Question 26

White Asparagus — Mousseline / Asperges Blanches — Mousseline

Answer 26

Creamy sautéed asparagus with croutons, maltaise sauce, orange reduction. ## Footnote Asperges à la crème, croûtons, sauce maltaise, réduction d’orange.

Question 27

Mushroom Fricassée — Meunière / Fricassée de Champignons — Meunière

Answer 27

Mixed mushrooms with soy, cream, parsley butter. ## Footnote Champignons variés, sauce soja, crème, beurre persil.

Question 28

Classic Mashed Potato / Purée Tradition

Answer 28

Butter-whipped mashed potato with milk and cream. ## Footnote Purée au beurre, lait et crème.

Question 29

Matchstick Fries / Frites Allumettes

Answer 29

Thin fries, triple-cooked, salted. ## Footnote Frites fines, triple cuisson, sel.

Question 30

Potato Gratin / Gratin de Pomme de Terre

Answer 30

Layered potato, cream, Gruyère, cheese foam. ## Footnote Pommes de terre, crème, gruyère, mousse fromage.

Question 31

Essential Beef Tartare / Tartare de Bœuf Essentiel

Answer 31

Diced Angus beef with condiments, mustard sauce, soy-beet dressing. ## Footnote Bœuf Angus haché, condiments, sauce moutarde, sauce soja-betterave.

Question 32

Ribeye Carving Trolley / Chariot de Tranche Faux-Filet

Answer 32

Roasted ribeye with teriyaki glaze, lemon cream, mustard. ## Footnote Faux-filet rôti, laque teriyaki, crème citron, moutarde.

Question 33

Tenderloin Carving Trolley / Chariot de Tranche Filet

Answer 33

Roasted tenderloin with teriyaki glaze, lemon cream, mustard. ## Footnote Filet rôti, laque teriyaki, crème citron, moutarde.

Question 34

Rossini-Style Tournedos / Tournedos Rossini

Answer 34

Seared Wagyu tournedos with foie gras, truffle and port sauces. ## Footnote Tournedos Wagyu, foie gras, sauces truffe et porto.

Question 35

Aubrac Wagyu Tenderloin / Filet de Bœuf Croisé Aubrac Wagyu

Answer 35

Grilled tenderloin, finished with polux butter, aioli, mustard, chili. ## Footnote Filet grillé, beurre polux, aïoli soja, moutarde, piment.

Question 36

Aberdeen Angus Ribeye / Côte de Bœuf Angus Aberdeen

Answer 36

Grilled ribeye with smart butter, mustard, chili, aioli. ## Footnote Côte de bœuf grillée, beurre smart, moutarde, piment, aïoli.

Question 37

Tomahawk Black Angus / Côte de Bœuf « Tomahawk » Black Angus

Answer 37

Tomahawk ribeye with smart butter, mustard, aioli, chili. ## Footnote Tomahawk grillé, beurre smart, moutarde, aïoli, piment.

Question 38

Wood-Grilled Beef Skewer / Brochette de Bœuf au Bois

Answer 38

Grilled beef skewer with tare glaze, mushrooms, herbs. ## Footnote Brochette bœuf laquée tare, champignons, herbes.

Question 39

Chicken “Vol-au-Vent” / Volaille au Vent

Answer 39

Chicken, foie gras, mushrooms in puff pastry, creamy sauce. ## Footnote Volaille, foie gras, champignons, feuilleté, sauce crémeuse.

Question 40

Grilled Veal Liver — Bacon, Parsley & Mustard / Foie de Veau Grillé — Bacon, Persil, Moutarde

Answer 40

Grilled veal liver with parsley, mustard blend, pancetta. ## Footnote Foie de veau grillé, persil, moutarde, pancetta.

Question 41

Tomahawk Cordon Bleu — Veal Chop / Cordon Bleu « Tomahawk » — Côte de Veau

Answer 41

Breaded veal chop with ham and cheese, lemon and cheese sauce. ## Footnote Côte de veau panée, jambon, fromage, sauce citron et fromage.

Question 42

Carved Leg of Lamb / Chariot de Tranche Gigot d’Agneau

Answer 42

Roasted lamb leg with garlic-parsley and lemon salt. ## Footnote Gigot rôti, persillade, sel citronné.

Question 43

Golden Black Pork Chop — Grenoble Style / Côte de Cochon Noir Dorée — Grenobloise

Answer 43

Pork chop with brown butter, lemon, capers, parsley, croutons. ## Footnote Côte de cochon, beurre noisette, citron, câpres, persil, croûtons.

Question 44

“Sixties” Scallops / Saint-Jacques « Sixties »

Answer 44

Gratinated scallops with seafood, vegetables, and mussel cream. ## Footnote Saint-Jacques gratinées, fruits de mer, légumes, crème de moule.

Question 45

Lobster in a Jar

Answer 45

Steamed lobster in aromatics, flambéed with Grand Marnier. ## Footnote Homard vapeur aux aromates, flambé au Grand Marnier.

Question 46

Classic Sole Meunière / Belle Sole Meunière

Answer 46

Sole in brown butter with parsley, croutons, mushroom sauce. ## Footnote Sole meunière, beurre noisette, persil, croûtons, sauce champignon.

Question 47

Whiting “Colbert” / Merlan Colbert

Answer 47

Fried whiting on anchovy butter, with parsley butter. ## Footnote Merlan frit, beurre d’anchois, beurre de persil.

Question 48

Mango — Earl Grey, Passion & Vanilla / Mangue Earl Grey — Passion Vanille

Answer 48

Mango with passion–Earl Grey syrup, granita, amarena, crème fraîche ice cream. ## Footnote Mangue, sirop passion–Earl Grey, granité, amarena, glace crème fraîche.

Question 49

Rum & Raisin Rice Pudding / Riz au Lait Rhum et Raisin

Answer 49

Creamy rice pudding with rum raisins, olive oil sorbet, lemongrass caramel. ## Footnote Riz au lait, raisins au rhum, sorbet huile d’olive, caramel citronnelle.

Question 50

Cream Tart / Tarte à la Crème

Answer 50

Phyllo tart with lemon–olive oil ice cream, chantilly, browned butter. ## Footnote Tarte filo, glace citron–huile d’olive, chantilly, beurre noisette.

Question 51

Real French Toast — Vanilla Ice Cream

Answer 51

Thick caramelized brioche with vanilla ice cream. ## Footnote Brioche caramélisée, glace vanille.

Question 52

Baba au Rhum

Answer 52

Savarin soaked in vanilla-citrus syrup, lemon glaze, whipped cream, flambéed rum. ## Footnote Baba imbibé au sirop vanille-citron, glaçage citron, chantilly, rhum flambé.

Question 53

Grand Marnier Soufflé / Soufflé Tradition Grand Marnier

Answer 53

Lemon-zested soufflé with Grand Marnier, blood orange sorbet. ## Footnote Soufflé citron, Grand Marnier, sorbet orange sanguine.

Question 54

Praliné Soufflé — Chocolate Ice Cream / Soufflé Tradition Praliné

Answer 54

Praline soufflé with lemon zest and chocolate ice cream. ## Footnote Soufflé praliné, citron, glace chocolat.