appetizer

1. Langoustines texture, pan seared, wrapped & fried, virtually
smoked ceviche
• Unlike other dish of the menu this one have to be
eaten separately from left to right
• The langoustines come from Scotland and France
who are both bringing the best quality of this
product because of the salinity and the temperature
of the water (very cold) two different country
because the size is different as well as the texture.
The smallest one is from France, w/ a more firm
texture than the Scottish one. But in general
langoustine have a very delicate and sweet meat,
w/ a nice crunch to it
• In this dish we have: the first one is, pan seared,
serve w/ ginger caramel and honey roasted
peanuts, the second is wrapped in spring roll skin,
seasoned w/ guarillos, chipotle and new Mexico
chilly coriander, citric acid and fleur de sel, is deep
fried then seasoned again w/lime juice and honey.
The last one is a ceviche, witch is a south American
tartar (raw) w/cucumber, tomato lime juice, hickory
smoke.
• What’s hickory smoke?
• What’s virtual?
• What’s a langoustine?
• What’s a ceviche?
It is a decomposition of different
way of preparing a langoustine,
pan seared w/ ginger caramel,
wrapped in spring roll skin, deep
fried w/ a roasted tomato
concasse, virtually smoked
ceviche

2. contemporary tomato and buffalo’s mozzarella
• This dish is inspired from a very well know, simple
and classic dish from Italy, if we have this on the
menu is for two reason: because we need a
balance and some people are not ready to
experiment this style of food. So this is something
they can recognize and it will show them the style of
what we do hear so the next time they come, they
probably get more adventurous
• We have hire an array of texture around the
tomato, is a candy tomato who take about 10hrs to
be prepare, a green tomato jam , a tomato syrup,
and tomato sorbet (we use 3 different Varity of
tomato.
• Buffalo’s mozzarella is made out of the milk from
the buffalo’s female, breaded and deep fried w/
olive oil
• What’s pesto?
** balsamic vinegar: is a very specific vinegar from
moden in Italy, is made out of moden wine, and it’s
age in oak wood barrel for a minimum of 8 years,
then 15, 20 and 25 year. After 8 year of aging it
start to become sweet and syrupy w/ a very
particular flavor.
What’s buffalo’s?.........
This is a rethinking of a classic, is
a deconstructed tomato: candied,
green tomato compote, tomato
syrup, tomato sorbet, bufala
mozzarella, breaded w/ panko
and deep fried, and aged
balsamic vinegar, pesto, basil oil
and parmesan shaving

3. Lemon foie gras terrine, peanut butter, coffee gremolata
• Gremolata: from Italy, consist of parsley, garlic and
lemon zest coarsely chopped. classic) but in our
dish, is crush coffee bean, demerara sugar, milk
powder, and Turkish coffee
• Hear we use the term gremolata to definite the
shape, look of the product
• Classic way of making a foie gras terrine (terrine
because the way is cooked, but can be call
ballotine because of the shape) the difference is the
seasoning, guarillos chilly (Mexico, not spicy ‘as hot
spicy”) and lemon skin
This is a ballotine of foie gras, seasoned
w/lemon and guarillos chilly, serve w/
peanut butter and coffee gremolata, who is
a mix of crush coffee bean, Turkish
coffee, demerara sugar and milk powder
We recommend to drink a light pinot noir,
Alsace gewürztraminer, a glass of port
wine from Portugal or south Africa

4. Red beet spaghetti, granny smith compote, chestnut- goat cheese
ravioli, hazelnut velvet, chestnut crystaline, hint of vanilla
This is in a classic side because is a
revised way of a very classic
combination of “modern American
cuisine” of the red beet salad w/ goat
cheese and grilled hazelnut.
Hire we use the same ingredient but play
w/ the texture and cooking process
Very easy dish, vegetarian, easy to
understand
This is a red beet tartar (as raw
red beet salad) w/ goat cheese
and chestnut ravioli, granny smith
apple marmalade, chestnut tuile &
hazelnut sauce

5. Desiree potato soup, bitter chocolate whip, black pepper-
cacao potato chips, virtual black truffle cloud
• This dish is easy to eat, to unusual in test,
interesting, very good for chocolate lover
• is an accord of the sweetness of potato, the
bitterness off dark chocolate, this crispy-spicy of the
chips and fluffiness of the truffle cloud
• We try to maximize the test of the potato by
cooking them just w/ mineral water, milk and a bit of
vanilla, so a very simple process that we make
interesting by adding the chocolate who bring the
dimension of the dish further.
• The chocolate create an adding test but conserve
100%the test of the potato, the chips add on texture
and excitement (black pepper, because the
spiciness pouch the adrenaline)
• The truffle cloud add also texture and nobleness
knowing that truffle is a very good combinations
both potato and chocolate.
• What’s a Desiree potato?
• What’s a whip?
• Why virtual?
• What’s the meaning of virtual?
it is a lightly vanilled potato soup,
please by an unsweet
chocolate emulsion, serve w/
black peppered potato chips
and lightened w/ a black truffle
whipped cream.

6. Tuna tartar & veal new style sashimi, home made
veal bacon, tuna cream
This is a decomposition of test and texture around veal and tuna, is for the tuna,: a tartar, and a
cream of tuna, for the veal is a sashimi: new style because is half cook at the table and
home made veal bacon: salted and smoked
This dish is a very interesting combination of different test and
texture, it shows an array of preparation of two product it can
be eaten separately or mix and match.
Easy to eat is the same concept of the tomato mozzarella dish,
multiple vision , face of one product.
• This dish is a decomposition of test and texture of
veal and tuna, some hot, cold, raw, cook, process.
• It as been inspired by the vitello tonnado from
Italian cooking, we are just evolving hear to
annother level of texture and test.
• The tuna is decompose by:
• Tartar: chopped, raw, seasoned w/ ponzu, spring
onion, mustard, Australian pink salt flack
• Cream: it is cook and process w/ caper and goat
cheese
• The veal is decompose by
• Sashimi: marinated w/tangerine juice, semi cook w/
hot olive oil & sesame oil
• Bacon: self made, salted and then smoked the
same way pork bacon is made
Tuna tartar serve w/ a veal sashimi
partially cook at the table, pleased w/ a
burn saffron syrup , caper tuna cream &
home made crispy veal bacon

7. Tuna tartar & veal new style sashimi, home made
veal bacon, tuna cream
This is a decomposition of test and texture around veal and tuna, is for the tuna,: a tartar, and a
cream of tuna, for the veal is a sashimi: new style because is half cook at the table and
home made veal bacon: salted and smoked
This dish is a very interesting combination of different test and
texture, it shows an array of preparation of two product it can
be eaten separately or mix and match.
Easy to eat is the same concept of the tomato mozzarella dish,
multiple vision , face of one product.
• This dish is a decomposition of test and texture of
veal and tuna, some hot, cold, raw, cook, process.
• It as been inspired by the vitello tonnado from
Italian cooking, we are just evolving hear to
annother level of texture and test.
• The tuna is decompose by:
• Tartar: chopped, raw, seasoned w/ ponzu, spring
onion, mustard, Australian pink salt flack
• Cream: it is cook and process w/ caper and goat
cheese
• The veal is decompose by
• Sashimi: marinated w/tangerine juice, semi cook w/
hot olive oil & sesame oil
• Bacon: self made, salted and then smoked the
same way pork bacon is made
Tuna tartar serve w/ a veal sashimi
partially cook at the table, pleased w/ a
burn saffron syrup , caper tuna cream &
home made crispy veal bacon