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Sancerre 2010, Roger & Christophe Moreux
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Amuse bouche 1: Springtime bread and butter, asparagus chiffon cake with asparagus butter
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Amuse bouche 2: Prince Edward Island mussels cooked escabeche, seawater foam, fennel fronds
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Amuse bouche 3: Interpretation of a Kir Royale using sparkling cider ("Kir Breton"), liquid truffle with creme de cassis
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Amuse bouche 3: Interpretation of a Kir Royale using sparkling cider ("Kir Breton"), liquid truffle with creme de cassis, the end
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Bread course: grain bread
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1st Course: "Spring's arrival" - Peas, coconut, and carrots with a mint broth
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2nd Course: Take on radish and butter, this time with turnips from the farm with seaweed butter and sea salt
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3rd Course: "The Sea" - Tai snapper, dungeness crab, sea urchin, oyster, and mussel with steel trout caviar, lemon foam, powder of lemon and anchovy sesame, dehydrated squid ink, and nori powder
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Palate cleanser: Shiso ice
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Palate cleanser: Shiso ice, closed
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Bread course: brioche
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4th Course: "Alliums et ovum" - Ramp purée, pickled red onion, red onion marmalade, smoked buckwheat, soft poached quail egg (ovum)
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4th Course: "Walk in the forest" - Pine meringue brûlée, variety of mushrooms (hen of the woods, maitake, king oyster, yellow foot and black chantrelle trumpet mushrooms), each mushroom prepared differently (dehydrated, pickled), grated chestnut, praline
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5th Course: Squab leg and breast (pan roasted), pâté from the liver, porchini powder with sauerkraut and a rye crumble
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Assorted cheeses both European and domestic
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6th Course: "Black forest" - toasted almond, raspberry, various textures of chocolate, edible sorrel from the garden
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Petits fours: Strawberry ginger pâte de fruits, nougats with dried cherry and pistachio, salted caramels with English sea salt
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Chef Dominique Crenn
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Champagne
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1st Course: Kir Royale
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2nd Course: Rutabaga and Grapefruit Tea
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3rd Course: Carrot, aloe vera, and coconut
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4th Course: Oyster, uni, and rice
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5th Course: Oyster, melon, wheatgrass
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6th Course: Tomato, olive, goat cheese
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7th Course: Abalone, Allium, Dashi
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8th Course: Shiso, Apple, Ginger.
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9th Course: Grains and seeds, bottarga, bonito broth
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10th Course: Venison tartar, blackberry, snapper skin
