Prepared by Taka from fresh, seasonal produce. These menus may change at any time due to market opportunities, climatic conditions & the humour of the chef.
Questions, availability, budget ? C'est ici !
Private Dining: 0033 (0)1 42 96 37 47
Pure Tradition Spring 2013
A single menu choice is required
for all guests
Présentation
Breton Dublin bay prawns & bisque
ou
Fresh white asparagus with morel jus
ou
Foie gras maison in passion fruit
Le mot du président
John Dory suprême, seafood bouillon
ou
Braised violette artichokes with young vegetables, perfumed with new virgin olive oil
ou
Bourbonnais filet of beef, green asparagus, tajine butter
Clôture en douceur
Valrhona chocolate ganache with ginger
ou
Rhubarb tiramisu
ou
Passion fruit iced soufflé
Tableau printanier 2013
Lilas fleuris
Fresh crab millefeuille with coriander
Douce violette
Breton monkfish médaillon, coco-piquillos beans
Rossignol
Roasted Bellac saddle of lamb with thyme
Bleu d'améthyste
Spring garden fruits with hibiscus
52€
La Table Macéo Spring 2013
Tasting menu including 1 starter,
2 mains & 2 desserts of smaller sizes
Bouton d'or
Avocado cannelloni stuffed with Norwegian salmon
&
Celeriac & orange flower velouté
Coquelicots
Sauteed Breton scallops with saffron shellfish jus
&
Five spices slow cooked Challans duck filet
Idylles roses
Soup of seasonal spring fruits
&
Meringue biscuit rose scented
49€
Menu Banquet des Amis Spring 2013
A single menu choice is required
for all guests
Délassement
Marinated fresh Breton sardines with virgin olive oil
ou
Seasons green asparagus ‘Mimosa’
ou
House smoked duck filet with anise
Délectation
Fresh cod gratiné with chorizo
ou
Arborio risotto with spring vegetables
ou
Challans guinea fowl, 'petit pois à la française'
Dépendance
Almond blanc-manger
ou
Pineapple-coconut tart
ou
Millefeuille Macéo
40€
Déjeuner Entreprise April 2013
This menu is for a minimum of 18 persons
It includes a private room, floral decoration & service
25cl de vin, 50cl d’eau minérale & 1 café Balthazar included
A single choice menu is required for all guests
Entrées
Parsnip velouté with coriander
ou
Tiger shrimps beignet with dill
Plats
Breton shade fish, coco beans
ou
Braised Bourbonnais cheek of beef, baby carots
Desserts
Aromatic citrus fruits terrine, lime sorbet
ou
Ile flottante with vanilla
48€
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