- Cheese
- Fine meats
- Appetizers French Cuisine
- Precious Meat Appetizers
- Caviar
- Oysters
- Seafood appetizers
- Seafood specialties
- French kitchen
- Fine grilled meats
- Side Dishes
- Dessert
- Covered
Cheese
Fine meats
Fine meats
Cecina de Leon chopping board
Platter of fine Iberian cured meat "Cecina de Leon".The best beef legs selected to produce Cecina De León are first subjected to a light natural smoking process with Mediterranean oak wood and subsequently seasoned.
Iberian Pata Negra Seasoned Ham Chopping Board. 48 months Cebo de Campo Blasquez
Platter of Pata Negra Cebo de Campo Iberian ham aged 48 months BlasquezPlatter of Precious Cured Meats
Precious cured meats:Patanegra lard aged 24 months.
Smoked Duck Speck.
Pure Goose Salami.
Wild boar salami
Speck of wild boar
Mangalica salami.
Ossocollo Mangalica.
Ossocollo of Manzetta Prussiana.
Smoked Black Forest ham.
Every now and then some cured meats may vary, based on the availability of the moment.
Chopping Board of Precious Iberian Cured Meats
The Emperor's Selection:- Lardo di Patanegra Seasoning 24 months
- Patanegra Bellota Seasoning 48 months
- Serrano Iberico Seasoning 24 months
- Cup "Cabezada" Serrano Duroc
- Morcon Bellota flavored with sweet paprika
- Papada Secret (Patanegra Cheek)
- Salsichon Del Vela (Salami from Patanegra)
Appetizers French Cuisine
Precious Meat Appetizers
Caviar
Caviar
Chum salmon caviar 50 gr.
The famous red caviar, selected from the best specimens of wild Alaskan salmon.Known for their bright orange color and their large grains, they are excellent to taste on slices of bread spread with Breton salted butter, but also as an accompaniment to fish and crudité dishes.
Baikal caviar 30 gr.
The Baikal comes from the Baeri, a medium-sized sturgeon that reaches adulthood between the fifth and sixth year of life, when the female begins to lay eggs. The Baeri is the sturgeon that most loves to live in the deep bottoms of streams, lakes and rivers.Baikal is a small caviar with a diameter between 2.5-2.7 mm and is dark in color, almost black and with a very delicate texture.
Oysters
Oysters
Comtesse Special Oyster Le Château d'Oléron, Marennes-Oléron
Size No. 3Origin: Marennes-Oléron
Minimum portions 6 Oysters
The Comtesse, the special oyster from the producer l'Oléronaise, has a high meat content which allows it to be crunchy and to release a strong aftertaste of iodized hazelnuts, which lingers in the mouth.
Legris - Brittany Gold Medal
Size 3 oysters.Origin Brittany.
Minimum portion 6 Oysters
Legris is an oyster from which, as soon as you open the basket, you will be seduced by its regular rose petal shape. The pronounced lower shell retains an authentic jewel of the sea. The edges of the fruit are dark, resembling the contours of large eyes, and surround a fleshy ivory-colored pulp.
Gillardeau - New Acquitaine Special oyster
Special Gillardeau oyster.Size 4
(minimum portion 6 oysters)
The meat is nutty, pulpy and succulent. Each sensation is balanced, the light sapidity is balanced by a unique sweetness. Fleshy marries tenderness, elegant persistence concludes a masterpiece of oyster farming.
Seafood appetizers
Antipasti di Mare
Chef's Special
Fillets of Smoked Sardines from the Cantabricum sea served with demi sel butter
Beautiful handcrafted sardines are filleted, boned and skinned. Fish in the Cantabrian Sea, the best quality in the world for its delicious flavor.Serve with demi sel butter.
Chef's Special
Anchovy fillets from the Cantabricum Sea served with demi sel butter
The Nardin anchovies, after being desalinated, are reduced into anchovy fillets and placed in oil.The Nardin anchovies whose goodness is infinite, are a real delight for anchovy lovers: a rich and pulpy taste characterizes these anchovies.
* Rocks of the Atlantic
N ° 9 large razor clams, dressed with extra virgin olive oil, lemon glaze and parsley.Chef's Special
*Giant Venus Ears
Have you ever heard of abalone? It is a mollusc with a single but beautiful mother-of-pearl shell, whose shape resembles an auricle. For this reason this product is also called Venus ear or sea ear. Its different varieties are found in various parts of the world.Chef's Special
* Percebes 100gr
Percebes are very rare crustaceans, and the most expensive in the world. They grow hooked onto the rocks of the Galician coast. Their shape resembles conical claws, which is why they are also called cornucopia feet. It is a product surrounded by the courage and mystery of the "Percebeiro", courageous Percebes seekers who courageously lower themselves with ropes from the high cliffs, to obtain this rarity.Chef's Special
Wild Sockeye Alaska Sockeye Salmon
The Sockeye Wild Sockeye Salmon is the smallest of the wild salmon, on average 60 cm long and its weight does not exceed 4 kilos.Its deep red color and deep flavor meat is highly prized by Japanese chefs for its texture and natural flavors.
Pink Prawn Carpaccio
Served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.*Scottish wild salmon tartare
Salmon tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
Chef's Special
* Tartare of Gambero Rosso di Mazara
Gambero Rosso di Mazara tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
Chef's Special
*Hiramasa amberjack tartare
Hiramasa Amberjack tartare served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper, pink pepper and parsley.Set on a bed of mixed salad.
*Fuentes Red Tuna Tartare
From the most prized part of the Akami, the red tuna fillet, perfect cubes are obtained for a very high quality red tuna tartare.This dish is a real sensorial journey, which brings to the table the authentic flavor of the sea through one of its noblest protagonists: Mediterranean bluefin tuna.
Seafood specialties
Seafood specialties
*New Caledonian blue prawns 4 pieces per portion
N° 4 large size blue prawns.Served raw with Evo Oil, Lemon Glaze, Maldon Salt, White Pepper and Parsley.
Chef's Special
*Mazzara Red Shrimp Size 1 Portion n 4 Prawns
A unique and inimitable flavor for this prawn considered a true delicacy by the best chefs in the world.It is fished in the deep waters of Sicily, here the sandy seabed, the water temperature, which reaches higher values than the rest of the Mediterranean, and the accentuated salinity give our prawn an extra note of taste that is difficult to find in other crustaceans of the same category.
Portion 4pcs
Killed on board immediately after fishing.
Chef's Special
* Irish scampi Porcupine giant size 100 gr.
Scampi Ireland Porcupine large size excellent quality.Size 4/7 Kg.
Appreciated all over the world for the sweetness of their pulp.
These scampi are among the most requested on the market because in addition to their undoubted goodness, they are the result of fishing that is attentive both to the processing and transport processes, and to the ecosystem in which these crustaceans live and reproduce.
Served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper and parsley.
Chef's Special
* Giant Shrimps Black Tiger 100 gr.
Served raw with extra virgin olive oil, lemon glaze, Maldon salt, white pepper and parsley.Large-sized prized prawns, known for their brindle streaks and delicate flesh. Exceptional on the palate.
Chef's Special
* Giant Shrimps Carabineros 100 gr.
Served raw with Evo oil, lemon glaze, Maldon salt, white pepper and parsley.They have a bright red colour, more intense in the head than in the tail, they live in the Atlantic Ocean at a depth of over 2,000 metres, they are fished all year round with the trawling technique.
23 € gr. 100
Chef's Special
* Giraldo cod, the best in the world, baked with potatoes
Hook-caught in the clear waters of the Faroe Islands and processed directly on board; left to mature for months in salt at a controlled temperature but cut into uniform parts to ensure homogeneous desalting and uniformity of taste. If we add to these simple steps that it is desalted only on the customer's order and only with still and frozen water, we understand how the Baccalà Giraldo can rightly be called the cod of the masters!French kitchen
French kitchen
Duck leg with orange
Duck leg with orange, cooked at low temperature according to the original recipe.* Guinea fowl leg stuffed with mushrooms and chestnuts
Baked in the oven, with red wine, extra virgin olive oil, pink salt, fig jam and dried fruit.Accompanied by seasonal vegetables
French duck leg
Confit duck leg baked in the oven with French red wine, EVO oil, pink Himalayan salt, figs, dates and jam.* Chestnut breast stuffed with foie gras
* Chicken breast stuffed with Foie Gras shaded with Bordeaux wine with figs, dates and jam.Fine grilled meats
Fine meat specialties
* Scottona Kaiserin hamburger served with baked potatoes
The Bavarian heifer is a female over the age of 16 months who has not yet given birth. Characteristic of this meat is tenderness, with the presence of a good quantity of infiltrating fat which places these animals at a very high and appreciated level of quality. Only after a very careful selection process followed scrupulously, an animal can boast the exclusive Kaiserin brand.*Picanha Manzetta Prussiana
Picanha is a typical cut of Brazilian Churrasco…However, since it is a heifer, it is extremely tender and marbled.
*Picanha Black Angus Australian
Served with baked Pommes de terrePicanha Black Angus Australia grilled with pink Himalayan salt, white pepper and extra virgin olive oil
*Entrecote of Galician Rubia Gallega size about 350 gr.
Entrecote is nothing more than a rib without the bone and is one of the great classic cuts of the French butcher, it is also commonly called sirloin. This Entrecote is characterized by a strong marbling, i.e. the infiltration of fat inside the muscle fibres.Served with Pommes de Terre and various sauces.
*American Black Angus entrecote approximately 300 gr
Served with baked Pommes de terreAmerican Black Angus Cuberoll grilled with pink Himalayan salt, white pepper and extra virgin olive oil
*Secreto Iberico de Patanegra, size approximately 250g
Patanegra secret is a 100% Iberian product – certified and unique. It is a very marbled cut: the fat makes the meat very tasty, firm and tender at the same time* Prussian Manzetta Extra Fillet about 280 gr.
Extra fillet of Prussian Manzetta, cooked in the Grill and served with Bernese sauce and baked potatoes.* Fillet of Galician Rubia Gallega weighing about 250 gr.
The Rubia Gallega fillet is aged for at least two weeks. The Rubia Gallega is an exclusive native breed only of Galicia, which grazes freely in the mountains of northern Spain, feeding on grass and cereals.Served with Pommes de Terre and various Sauces.
*Japanese Wagyu fillet A5 100 gr.
The weight of our fillets can vary from 180 g to 270 gBased on availability at the time.
Japanese Wagyu Fillet is among the best meat in the world.
The fillet is the least fatty part of the beef, but very tender. Marbling, or the infiltration of fat into the muscle fibers, is what makes Wagyu so special.
Side Dishes
Dessert
Desserts
*Lemon Ice Cream with Berries
Artisan lemon sorbet with Sicilian lemons garnished with berries*Lemon ice cream with giant blackberries
Artisan lemon sorbet with Sicilian lemons accompanied by giant blackberries* Quadrotto semifreddo pistachio, or dark chocolate
Pistachio quadrotto with chocolate flakes.Crème brûlée
Cream composed of a base of cooked custard, topped with a crunchy sheet of caramelized sugar.Covered
Covered
Bread Butter and Covered
*Multigrain sandwichesDemi Sel Butter Ville Isigny Normandy