Les menus par Pierre Gagnaire

2010.09





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Amuse bouches
Snack Chips with tune cream
Salmon cocktail
Veloute of celery Veal and pumpkin
Hors dfoeuvre
Shrimp consomme
flavored with champagne
confit red pepper seasoned with lime
Roasted scallops with parmesan
fondue of endive and wild mushrooms
Green Bouillon gZezetteh
Main course
Warm oysters with smoked
sweet onion marmalade
baby leeks and Noilly Prat sauce
Filet of Beef gLes Menush
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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