Executive Chef Eric Briffard Presents the Winter Menu at Le Cinq at Four Seasons Hotel George V Paris. (France)
|
|
Executive Chef Eric Briffard Presents the Winter Menu at Le Cinq at Four Seasons Hotel George V Paris. (France)
|
Catégorie : Europe - France - Carrières -
Gastronomie -
Nominations Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 21-12-2011
Seasonal highlights include blue lobster, pearly scallops, black truffles and a new tasting menu.
As the weather turns colder, Executive Chef Eric Briffard has prepared a warming menu inspired by seasonal ingredients and flavours at Four Seasons Hotel George V Paris. The new Winter Menu at Le Cinq highlights the best of the season with blue lobster, pearly scallops, black truffles and more, plus sweet touches including the popular mango flower petals with green shiso leaves.
This season, Chef Briffard also showcases his famous specialty, a poached fattened young Bresse Miéral hen, a dish cooked for twenty minutes and served with whole vegetables, a suprême truffle sauce and stuffed cabbage in a spicy consommé.
Winter 2011-2012 Menu at Le Cinq
Starters include carpaccio of fresh lobster marinated with citron from the Mas Bachès orchard, fine coral gelée and French caviar blancmange; and two choices featuring black truffles from Richerenches - one served with a floral symphony of root vegetables and sweet onion ravioli, and a pie with Périgueux sauce prepared with aged Madeira wine. Chef Briffard's famous specialty, Mediterranean red tuna belly tartare with caviar, green apple gelée and wasabi served with crunchy and tangy vegetables is also offered.
Shellfish choices include pearly scallops from the Bay of Seine served carbonara-style with black truffles; fresh sole, breaded and cooked in butter with oysters from the Thau Basin and young leeks in squid ink; and blue lobster, cooked over salt with a Mercurey wine sauce, steamed ravioli and crunchy cabbage.
In addition to Chef Briffard's luscious Bresse Miéral hen, meat and poultry menu items include a medley of pork from the Franche-Comté region; French venison roasted with smoked bacon and served with a poivrade sauce of pepper and cocoa; and shoulder of suckling lamb from Aveyron, cooked for 17 hours with spices and harissa and served in a vegetable tagine with lemon confit.
The winter dessert menu tempts with ingredients such as mango flower petals, Blue Mountain coffee, Sicilian pistachios, Ecuadoran dark chocolate, cassia cinnamon and sugarloaf pineapple.
Winter Gourmet Discovery Menu - for the table
Red tuna tartare with French caviar, green apple gelée and wasabi
Black truffle from Richerenches with a floral symphony root vegetables, chesnut bun pastry, warm chicken gelée with foie gras
Pearly scallops from the Bay of the Seine served carbonara style with bacon strips, black truffles and pumpkin purée
Wild carabinéros shrimps, grilled and served with asparagus from the Lubéron region, frosted pistachios and green apple
Suckling lamb from the Pyrénées, prepared with mild spices, sheep’s curd, white coconut and savoury
Maîtres fromagers cheese selection
Frozen pineapple piña colada cocktail with crunchy coconut and lime biscuit
Ecuadorian pure dark chocolate delight topped with Iyokan peels and served with frozen Mikan with saffron
The Winter Menu is available daily from 12:30 to 2:00 pm and 7:00 to 10:30 pm. Reservations recommended.
|
|
