La Table de l'Espadon Menu

Les Matins de L'Espadon

• Coffee 1 avis , Tea or Hot Chocolate
• Fresh Pressed Fruit Juice
• Homemade Pastries
• Butter, Selection of Jams
• Cereals
  corn flakes, all bran, rice krispies, special K, coco pops, muesli, porridge, Bircher muesli (plain or with red fruits)
• Your Choice
  apple compote, plums, fruit salad, sliced fresh fruits, orange or grapefruit wedges
• Plain or Fruit Yogurt, Soft Cheese
• Your Selection of Eggs
  poached, sunny side up, scrambled, omelet; served with 2 garnish of your choice (veal sausage, grilled bacon, herbs, cheese, mushrooms, ham) or Traditional benedict eggs
• Our Sweet Delicacies
  French toast, waffles, pancakes, crepes

• Our Selection of Green Teas
  sencha meicha, genmaicha or gunpowder
• Japanese Omelet or Perfect Egg
• Sauté or Glazed Seabream
• Steamed Rice, Nori and Sesame Leaf
• Spinach and Rice Vinegar
• Tofu Soy Sauce
• Miso Soup
• Dried Nori Seaweed
• Vegetables
  marinated cucumber, turnip and radish
• Exotic Fruits

• Coffee 1 avis , Tea or Hot Chocolate
• Fresh Pressed Fruit Juice
• Homemade Pastries
• Butter, Selection of Jams
• Cereals
  corn flakes, all bran, rice krispies, special K, coco pops, muesli, porridge, Bircher muesli
• Your Choice
  apple compote, plums, fruit salad, sliced fresh fruits, Orange or grapefruit wedges
• Plain or Fruit Yogurt, Soft Cheese
• Eggs Prestige with Lobster
• Selection of Iberian Ham, Parma Ham, Smoked Salmon
• Our Selection of Mild or Aged Cheese
• Our Sweet Delicacies
  French toasts, waffles, pancakes, crepes

Les Jardins de L'Espadon

• Vegetable Raviolis
  with basil, melted fennel and zucchini flower, vegetable juice
• Duck Foie Gras Terrine
  blackberry condiment, celery and Granny Smith
• White Asparagus Naturally Cooked
  mimosa" vinaigrette

• Dark Chocolate From Madagascar
  meringue and iced chocolate sauce

• Thin Tart of Red Snapper
  with citrus
• Steamed Salmon
  preserved lemon and ginger, cream of green peas

• Roasted Breast of Pigeon
  stuffed lumaconi pasta with Swiss chard and ricotta

• Melted Seasonal Vegetables
  with parsley and Jerusalem artichokes chips

• Selection of Cheeses

  20.00

• Poached Green Asparagus
  Genmaicha tea crisps and cream
• Napoleon of Your Choice
  All vanilla: Bourbon vanilla ice cream, caramelized pecan nuts and caramel sauce. All chocolate: chocolate ice cream, caramelized cocoa nibs, chocolate sauce
• Ciflorette Strawberry Meringue and Cream Cake
  olive oil ice cream

La Table de L'Espadon

• Duck Foie Gras / Grape

  95.00
  The lure: Raw, fresh muscatel grape and Kampot pepper. Semi-cooked, hibiscus flower with grape must. Roasted with sapa from Périgord, candied apple and dried raisins from Iran
• Langoustine

  190.00
  The lure: langoustine jelly, grapefruit, garlic caramel. Raw, Imperial caviar, lemon cream and evolving pepper. Roasted with citrus, enoki mushrooms with pistachio, coco and lime stock
• Asparagus

  112.00
  The lure: asparagus jelly with tarragon perfume. White asparagus served with "mimosa vinaigrette" and Mexican tarragon. Smoked and roasted green asparagus, caviar and seaweeds
• Oyster

  105.00
  The lure: Delicate iodized cucumber jelly, shallot condiments. Oyster and scallop cream, crisp buckwheat shortbread. Warm, clam cream with Noilly Prat, caramelized cauliflower with curry, roasted buckwheat

• Seabass

  140.00
  Roasted with saffron butter. The lead: Artichokes, mousse and marinated. Cockles, shellfish emulsion and crispy mussels
• Blue Lobster In Two Services

  170.00
  The lead: Roasted in its shell, coulis and crunchy lettuce with Sansho pepper, strength juice. 2nd service: Pincers and legs, caviar from France, smoked sabayon
• Cod Fish

  78.00
  Pearly cooked with seaweed. The lead: Melted sea potatoes, juice with lemon tree leaf. Stock fish ragout, peppered with bell peppers

• Free Range Chicken From Bresse (For 2 Persons)

  250.00
  Roasted with fresh verbena. The lead: French green asparagus, morel mushrooms, lemon and taggiasche olives. 2nd service: Legs, oyster meats, crispy skin in warm salad, kalamansi vinaigrette dressing
• Milk-Fed Lamb

  120.00
  Roasted saddle with bell peppers, stuffed eggplant with preserved shoulder and grilled cutlet. The lead: Chick pea cream, fresh herbs, piquillos, ricotta and lemon and spicy juice
• Veal Sweetbread

  110.00
  Roasted crispy, The lead: Sour carrots, nuts and carrot leaves, Rat potato with veal trotters, wild sorrel, pickles and mustard seed juice

• Langoustine
  The lure: langoustine jelly, grapefruit, garlic caramel, Raw, Imperial caviar, lemon cream and evolving pepper. Roasted with citrus, enoki mushrooms with pistachio, coco and lime stock
• Seabass
  Roasted with saffron butter. The lead: Artichokes, mousse and marinated, Cockles, shellfish emulsion and crispy mussels
• Milk-Fed Lamb
  Roasted saddle with bell peppers, stuffed eggplant with preserved shoulder and grilled cutlet. The lead: Chick pea cream, fresh herbs, piquillos, ricotta and lemon and spicy juice
• Cheese
  Selection matured by Pierre Gay and Bernard Mure-Ravaud
• Chocolate
  The touch: Meringue and vanilla and cocoa sorbet, Creamy chocolate bar, Sambirano sorbet, cocoa crumble and pure salt

• Asparagus
  The lure: asparagus jelly with tarragon perfume, White asparagus served with "mimosa vinaigrette" and Mexican tarragon, Smoked and roasted green asparagus, caviar and seaweeds
• Duck Foie Gras / Grape
  The lure: Raw, fresh muscatel grape and Kampot pepper, Semi-cooked, hibiscus flower with grape must. Roasted with sapa from Périgord, candied apple and dried raisins from Iran

• Cod Fish
  Pearly cooked with seaweed. The lead: Melted sea potatoes, juice with lemon tree leaf, Stock fish ragout, peppered with bell peppers
• Veal Sweetbread
  Roasted crispy, The lead: Sour carrots, nuts and carrot leaves. Rat potato with veal trotters, wild sorrel, pickles and mustard seed juice

• Mango
  The touch: Pineapple ravioli, Thai coconut water and lemon twists. Natural, coconut crisps and shavings, wasabi yogurt sauce
• Rhubarb
  The touch: Candied banana ravioli, warm rhubarb juice, clove flavor. Creamy rhubarb tubes, crunchy candies and sorbet

• Mango

  32.00
  The touch: Pineapple ravioli, Thai coconut water and lemon twists. Natural, coconut crisps and shavings, wasabi yogurt sauce
• Honey

  32.00
  The touch: Red onion marmalade, cottage cheese from Bresse and berries of Tasmania From chestnut tree, poached pear and crunchy almonds
• Chocolate

  36.00
  The touch: Meringue and vanilla and cocoa sorbet. Creamy chocolate bar, Sambirano sorbet, cocoa crumble and pure salt
• Rhubarb

  30.00
  The touch: Candied banana ravioli, warm rhubarb juice, clove flavor. Creamy rhubarb tubes, crunchy candies and sorbet

Weekend at L'Espadon

• Hot Drinks
  tea, coffee, chocolate, espresso
• Freshly Pressed Fruit Juices, Mineral Water
• Homemade Pastries
• Butter, Honey and a Selection of Jams
• Cereals, Plain or Fruit Yogurt

• Warm Gillardeau Oysters
  with clam shellfish stock, flavored with Noilly Pratt, caramelized cauliflower
• Pumpkin Cream
  chestnuts and smoked breast of duck
• Ritzy" Caesar Salad
  shrimps and shellfish vinaigrette dressing

• Poached Egg 1 avis , Early Spinach Leaves, Lobster and Bisque
• Perfect Egg", Jerusalem Artichoke Chips and Cream
• Roasted Sea Scallops, Butternut, Kumquat and Vanilla Butter Sauce
• Stewed Beef Cheek, Early Vegetables, Red Wine Sauce
• Mushroom Risotto with Asparagus, Arugula and Parmesan

• Old Fashion Santarem Chocolate Mousse
• Coconut Panna Cotta
• Floating Island
• Sugar Tart
• Minute Made Waffle
  vanilla ice cream and salted butter caramel sauce