Friday, 16 May 2014

Dinner at Nicolas Le Restaurant



FIRST SPRING ASPARAGUS FROM "LANDES"
EGG " A LW COQUE, LOMO OBERICO, PARMIGGANO REGGANO


HOKKAIDO SCALLOP
TORTELINI SEA AND LAND, CRUSTACEAN CRISP, ASARI CLAMS EMULSION


OSIBLUE PRAWN PASTILLA
AQUITANE CAVIAR, CREME FRAICHE, SEAWEED CONSOME (SOUP)


TRADITIONAL RAVIOLES FROM THE FRENCH
ALPS
RAGOUT OF ERINGI MUSHROOM, AGED COMTE


ENGLISH PASTURE RACK OF LAMB
MORROCAN STYLE LAMB SAUSAGE


PIGEON FROM BRITANY
THE LEG CONFIT AND SERVED CRISPY THE BREAST COOKED AT LOW TEMPERATURE


DESSERT

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