Le Bristol Paris 5*S - Festive menus

Christmas Eve SUNDAY, DECEMBER 24TH 2023 114 Faubourg* Duck foie gras Marinated with “vintage Port wine”, “half-cooked” in a terrine, winter fruits candied with gingerbread * Wild sea bass Thinly sliced into carpaccio, lime zest and olive oil, smoked tarama and Imperial caviar from Sologne * Sea scallops Cooked "à la plancha", potato gnocchi with candied lemon, flat-leaf parsley juice with buckwheat butter * Free-range Capon Truffled under the skin, roasted in a casserole, celery root and chestnut pie, truffled roast juice with lovage oil * Brie de Meaux Matured with Périgord black truffle, toasted bread * Traditional Christmas Logs With roasted vanilla flavors * 495 EUR
Christmas Eve SUNDAY, DECEMBER 24TH 2023 EPICURE* THE "TRUFFIERE" Fine hen egg mousseline with black truffle * ROYAL LANGOUSTINE Pointed cabbage, duck foie gras emulsion, claw broth infused with ginger and lemongrass * WHITE TRUFFLE FROM PIEMONT Tartuffon ravioli, mushroom emulsion, vegetal juice of wild arugula and old parmesan * SAND SOLE Cooked "meunière" with buckwheat butter, stuffed with spring onion and black truffle, trumpet mushrooms tapenade, caramelized fish bone juice * POULTRY FROM BRESSE The supreme roasts in an almond and chestnut crust, confit celeriac and black truffle, barbecued thighs, mesclun salad with black truffle dressing * FARM SAINT-NECTAIRE Foam of the cheese heart, the flowery crust in a crumble * CHRISTMAS BALL Honey and lemon ice cream, foam infused with fir buds * CHESTNUT FROM AUBENAS refreshed with old rum ice cream, clementine confit, puffed meringue with walnuts *** 980 EUR
NEW YEAR’S EVE SUNDAY, DECEMBER 31ST 2023 114 Faubourg* Royale Langoustines Cooked, served cold, Imperial caviar from Sologne, cauliflower mousseline, thin shellfish jelly * Root vegetable Jerusalem artichoke and chestnuts confit with black truffle, butter sauce with truffle juice * John Dory Cooked in salted butter, cockles, marine plankton and salicornia, medium cooked New Zealand spinachs, emulsified shellfish juice * Pressed duck Roasted fillet with spices, pineapple ravioli with coriander, the thigh cooked in a broth infused with shiitakes, lemongrass and coriander * Brie de Meaux Matured with dried fruits, toasted bread * The "Tiziano" Frosted in a meringue shell with crystallized violet, slivers of pink grapefruit, Champagne sorbet * 695 EUR
NEW YEAR’S EVE SUNDAY, DECEMBER 31ST 2023 EPICURE* PUMPKIN Cooked with tartuffon, jelly of hazelnuts from Piemont, roasted pumpkin seeds and white truffle * CAVIAR FROM SOLOGNE "ratte" potatoes mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing * SEA SCALLOPS Cooked with black truffle butter and mushrooms buttons, mushroom broth infused with vegetal mousse * WILD TURBOT Cooked ”meunière” with pepper from Kampot, barely creamed salsify and chestnuts, juice from the caramelized fish bones * BACK OF VENISON Pan-fried, powdered with citrus, Grand Veneur sauce, beetroot cooked in blueberry juice and walnuts * FARM SAINT-NECTAIRE Foam of the cheese heart, the flowery crust in a crumble * ROSE CHAMPAGNE With rose petals, grapefruit, violet meringue * NEW YEAR’S DELIGHT *** 1,450 EUR

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