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08/1/2014

LA CARTE DU RESTAURANT

RESTAURANT L ASTOR

Collection Winter 2014

Starters:
Duck foie gras 19 E
brioche / amarena cherry / red wine / beetroot
« Fine de Claire » oyster n°2 18 E
pumpkin / cuckoo flower / foie gras
Red mullet 17 E
Escabèche / new onion / horseradish
Crab and cockle 18 E
cauliflower / celery / fennel

Fishes:
Scallops 28 E
Shioggia beetroot / citrus / parsnip
Lobster ?Thermidor? (2 services) 40 E
spinach / mushroom from Paris
Pollock fish 29 E
butternut / lamb?s lettuce / hazelnut oil

Meats: all meat comes from UE
Duckling from Challans 30 E
carotte / kumquat / cocoa
Milk-fed veal 30 E
salsifis / artichoke/ farmer bacon
Lamb from Lozère 29 E
Coco bean / sun dried tomatoe / herb

Desserts:
Chocolat soufflé 10 E
« Mangaro » grand cru by Michel Cluizel
Grapefruit 10 E
meringue / mascarpone / crumble
Victoria pine apple 10 E
white chocolat / passion fruit / pomegranate
William pear 10 E
almond / bergamot orange
Hazelnut 10 E
mille feuille / crunchy almond / candied lemon

Chef Nicolas Clavier proposes a "business lunch" with 3 courses at 37 euros for your lunch and a "voyage gourmand" with 4 courses at 55 euros or 6 courses at 75 euros for your dinner.