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Menu Festival Gourmet 2013 Ghest Chef Florent Courriol - English
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Menu Festival Gourmet 2013 Ghest Chef Florent Courriol - English

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Take a look at the Menu that you can enjoy from our guest chef Florent Courriol for the XIX Festival Gourmet International from 15-23 of November at Thierry Blouet Cocina de Autor

Take a look at the Menu that you can enjoy from our guest chef Florent Courriol for the XIX Festival Gourmet International from 15-23 of November at Thierry Blouet Cocina de Autor

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  • 1. Menu Mexique Amuse bouche Entrées - Season organic tomatoes with sumac - Organic poached egg fried, wasabi cream and smoked salmon - Poached asparagus, crayfish salad and foie gras, orange and ginger reduction - Finland foie gras, rhubarb cake with hibiscus, blossom and crunchy apple - Oyster piece iced with soy sauce, macaronis, morels and foie gras - Small fishing squid in carbonara style Poissons - Scampi langoustine in caramelized cauliflowers, creamy tamarind juice, Kumbawa “guacamole” - Cod confit petal with Sichuan pepper, gooseberry pulp, peas and fresh coconut emulsion - Sole meuniere, swiss chard with parmesan, artichokes and shellfish emulsion Viandes - Beef medallion, candied beet with ginger, cherry, teriyaki, condiment, “sangria” reduction - Roasted quail and foie gras with cabbage; Ratte potato puree with butter - Confit lamb shoulder, olive oil, confit garlic and potato balls Desserts - Crispy passion fruit ravioli, sparkling orange jelly, mango sorbet and Asian minestrone - Bitter chocolate tart, coffee crème brûllè and sweet chocolate ice cream - Deconstructed tiramisú - White chocolate bugnes, confit ginger, milk and aniseed emulsion