Page 77 - Pavyllon

Creative

STARTERS

COLD

Oysters jelly, from Gillardeau number two 35€
Iodized blinis with buckwheat seeds

Blue lobster, pan fried with anised herbs 57€
Fennel rémoulade and mustard seeds

Scallops, minsed 53€
Bitter gel and lemon caviar served with toast

Baltique beef, tartare with herbs 42€
Parmesan cheese

Duck Foie Gras, black truffle 49€
Quince jelly, and aromatics herbs

WARM

Steamed cheese soufflé 36€
Mixed sauce, celery and grated nutmeg

Shiso leaf tempura, 28€
Lovage cream, caviar and smoked pike roe One leave

Delicate royale, bonito and kombu seaweed 39€
Strong broth, iodine pearl and ginger

Scallops, cooked with bone marrow 79€
Iberico ham and caviar