TO START WITH
Kohlrabi raviole – crab, guacamole and ginger dressing
19€
– Langoustine 3 ways –
Dumpling – confit and langoustine tartare, jasmin tea
29€
– Shaomai –
Foie gras raviole – Mushrooms, shiitake and duck broth.
20€
– Foie gras –
Pan seared foie gras – seasonal consommé. Figs and jujube
25€
– Chinese dumplings –
Duck, prawns and vegetarian – Home made vinaigrette
19€
MAIN COURSES
(for 2 people)
Quanjude’s recipe in 3 servings
120€
– Deer Loin –
Marinated in peppers – endive, pineapple and mango chutney. Deer jus
32€
– Black Angus chuck steak –
Marinated in Java Pepper – 2 ways tartar, Ratte potatoes cremeux and risotto, beef jus
32€
– Sweetbread –
Roasted in veal jus – kohlrabi in three textures and peanut powder
34€
Confit in a peanut butter, seasonal vegetables variation, spicy lobster sauce
40€
– Scallops and Sunchock –
Roasted in butter – sunchoke cloud infused with truffle oile, madeira jus
26€
– Seasons Vegetables –
Vegetarian wok
22€
DESSERTS
Poached in exotic sirup and Sorgho alcholol – Pineapple, passion sorbet and mango sorbet
11€
– Ganache chocolat / gingembre –
Assemblage Belize et Caraïbes – infusé au gingembre Gori, biscuit shortbread cacao et amande. Crème glacée vanille de Tahiti
姜味巧克力配香草冰激凌
12€
– Caribbean chocolate & Coconut –
Caribbean chocolate ganache – lychee sorbet, almond and coconut espuma
11€