Christmas Dinner
24.12.17
Restaurant "LE DALI"
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Marinated gilt-head bream, citrus and caviar
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Black truffle / foie gras /celeriac stuffed macaroni
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Grilled sea scallops, salsify and Jerusalem artichoke
***
Free-range capon, squash and chestnuts, truffled cooking jus
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Christmas Rubik’s
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EUR 380.00 per person, with a glass of Champagne
WINE PAIRING at EUR 120.00:
N.V. - Champagne Laurent-Perrier
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2015 - Alsace Riesling grand cru - Schlossberg
L’Inédit - Domaine Weinbach
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2012 - Chassagne-Montrachet 1er cru - Clos Saint-Jean
Domaine Thenard
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2009 - Saint-Émilion grand cru
Virginie de Valandraud
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2015 - Sydre Argelette Eric Bordelet
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Christmas Dinner
24.12.17
Restaurant "Le Meurice Alain Ducasse"
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19:30-22:00
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Oyster and caviar
Vegetables cooked in a salted crust, black truffle condiment
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Warm foie gras pâté, black truffle salad
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Filet of John Dory, fennel, gold caviar
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Brittany lobster, sea potatoes, black truffle
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Saddle of venison with juniper berries, truffled pumpkin
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Chocolate and black truffle yule log
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Sorbets and mignardises
***
650 EUR per person
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Christmas Brunch
25.12.17
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Selection of hot drinks
Fresh fruit or fresh vegetable juice
Glass of Champagne Laurent Perrier
***
On the buffet
Bakery basket: croissants, chocolate rolls, brioches, raisin rolls and kouglofs
Dominique Saibron’s breads
Selection of plain and fruit yogurts
Pascal Sutra’s butter, Borniambuc fresh cream
Seasonal fruit salad, apple compote, orange and grapefruit segments
***
Smoked ham and beef gravlax
Young partridge, pigeon and duck foie gras layers
Truffled scrambled eggs
Lobster, chicken and tarragon terrine
"Fine de claire" n°3 oysters
Norwegian smoked salmon, lemon condiment
Salad selection
Cheese selection
***
Table served:
Chicken fricassée with vin jaune, wild mushrooms
or
Fillet of turbot, truffled Parmentier jus
***
Pastries:
Original creations by hotel Pastry Chef Cédric Grolet
Biscuits: "obelisk", shortbread and gingerbread
Dark and milk mendiants with dried fruits, almonds, pecan nuts, pistachios, hazelnuts, macadamia nuts
***
150 EUR per person
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New Year's Eve Menu
31.12.17
Restaurant "LE DALI"
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Hay smoked sea bass, caviar
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Duck foie gras, black truffle and artichoke, delicate puff pastry
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Poached langoustine, citrus broth
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Roasted veal, root vegetables, truffled jus
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Hazelnut
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Chocolate from hotel's Manufacture
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480 EUR per person, with a glass of Champagne
WINE PAIRING at EUR 240.00:
2007 - Champagne - Amour de Deutz - Blanc de Blancs
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2014 - Patrimonio - Grand Blanc Domaine Guissani Paoli
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2006 - Meursault - Bouchères Domaine Roulot
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2013 - Hermitage Domaine Combier
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Champagne
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New Year's Eve menu
31.12.17
Restaurant "Le Meurice Alain Ducasse"
***
19:30-22:00
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Crunchy of black truffle Oyster
Celeriac and black truffle
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Large langoustine "on the scale", gold caviar
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Sea scallops from Seine bay, Jerusalem artichokes,
black truffle
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Turbot, shellfish and caviar
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Free-range hen chicken from Culoiseau farm,
tartufi di Alba
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Truffled Brie de Meaux
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Iced mandarin
***
Sorbets and mignardises
***
890 EUR per person
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New Year's Brunch
01.01.18
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Selection of hot drinks
Fresh fruit or fresh vegetable juice
Glass of Champagne Moët et Chandon – Brut Impérial
***
On the buffet:
Bakery basket: croissants, chocolate rolls, brioches,
raisin rolls and kouglofs
Dominique Saibron’s breads
Selection of plain and fruit yogurts
Pascal Sutra’s butter, Borniambuc fresh cream
Seasonal fruit salad, apple compote,
orange and grapefruit segments
***
Smoked ham and Simmental beef gravlax
Selection of terrines
"Fine de claire" n°3 oysters
Norwegian smoked salmon, lemon condiment
Salad selection
Cheese selection
***
Table served:
Wellington beef, truffled jus
or
Grilled lobster and vegetables
or
Black truffle and Comté cheese elbow pasta
***
Pastries:
Mont Blanc
Chocolate tart
Tangy mint Caroline
Hazelnut Paris-Brest
Vanilla Saint-Honoré
Baba to share
***
180 EUR per person
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