New Year’s Eve Dinner
Brioche bread velouté perfumed with beurre noisette,
egg yolk, white truffle from Alba
~
Duck foie g...
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Helene darroze at the connaught new years eve dinner menu 2010

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Transcript of "Helene darroze at the connaught new years eve dinner menu 2010"

  1. 1. New Year’s Eve Dinner Brioche bread velouté perfumed with beurre noisette, egg yolk, white truffle from Alba ~ Duck foie gras from les Landes confit in spicy wine, Christmas chutney with dried fruits ~ Sardinian artichoke raviole, barigoule jus emulsion with Sicilian olive oil, lardo di Colonnata, white truffle from Alba ~ Pumpkin royal-style, blue lobster cooked «à la nacre», flakes of chestnut, black truffle from Périgord, parmesan Reggiano emulsion ~ Steamed Dover sole filet with caviar from France, light creamy «marinière» with «Fine de Claire» oyster, mussels and seaweed ~ Truffled Lyon style sausage with black truffles, foie gras and Sicilian pistachio, simmered Puy lentils with dried apricots, roasting jus ~ Double Coulommiers stuffed with black truffles ~ Crunchy chestnut vacherin with citrus fruits ~ Carupano chocolate from Venezuela, walnuts and pear 7 courses £180.00 seating at 18.00 until 21.00 9 courses £275 per person from 21.00

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