Le 1920 (Menu)

Entrees

Giant Britanny langoustines served two ways | Watercress and Piemondt hazelnuts

Duck foie gras from the Landes region with black truffle, ‘opera’-style | Marinated scallions, shallots, lamb’s lettuce and seasoned toast

Baby leeks with gold caviar | Chervil cream and crunchy toast melts

Alba white truffle cannelloni

Fish dishes

Roasted deep-sea turbot | Le Touquet potatoes, Vallée d’Aoste Lard d’Arnad and carbonara velouté

Britanny lobster cooked in a lightly salted butter from the Ferme des Trente Arpents | Vegetable pickles, tempura claws and Madras curry sauce

Grilled scallops with Alba white truffle | Slow-cooked cauliflower with ‘sauce à l’or blanc’

Filet of seabass | Meunière-style abalone with persillade

Meat dishes

Roasted free range Pigeon | Gourmet toast – a favourite of my childhood

Bresse chicken with roasted black truffle | Black truffle garnish (for two people, 1-hour preparation time)

Pascal’s chicken with Alba white truffle | Creamy parsnips, crispy wings and confit egg yolk

Game from Mandegris / Braised cabbage and mogettes beans from Vendée with black truffle

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Slow-cooked and crusty porc with black truffle / Le Touquet potatoes cooked with Brie Edmond de Rothschild

Cheeses

Brie Edmond de Rothschild with black truffle

Desserts

Winter 2018 ‘Paris-Brest’

Alba white truffle ice cream | Mexican vanilla, roasted almonds

Doyenné du Comice pear with yuzu | Juniper berries, flambéd with Williamine

Amalfi lemon surprise / Marinated citrus fruit, farmstead fromage blanc

Amelonado chocolate from São Tomé

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