Les menus par Pierre Gagnaire
2010.09
Amuse bouches
Snack
Chips with tune cream
Salmon cocktail
@
Veloute of celery
Veal and pumpkin
@
Hors dfoeuvre
Shrimp consomme
flavored with champagne
confit red pepper seasoned with lime
Roasted scallops with parmesan
fondue of endive and wild mushrooms
Green Bouillon gZezetteh
Main course
Warm oysters with smoked
sweet onion marmalade
baby leeks and Noilly Prat sauce
Filet of Beef gLes Menush
seared foie gras glazed with
black current bigarade
Dessert
Rucola and Tiramisu
@
Mango
Rasberry Icecream
@
Petis fours
Petis fours
@
Les menus par Pierre Gagnaire a Moscou
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