This menu will be prepared by chef Thierry Nicolle. What could a French chef serve at Montezuma’s table? Well, a menu including twenty exquisite tastings. The aperitifs are voluptuous and exciting: a Roquefeller oyster au gratin covered with tiny sturgeon roe. And from a different shell, this one prettier and curled - an escargot baked with butter, garlic and parsley as they eat it in Burgundy. As a fresh and spicy contrast, a celery stalk with blue mold cheese that competes in intensity with a skewer of Iberian ham and semi-mature smoked cheese. We will then go on with the soups, which go from light to rich. We begin with a cantaloupe consommé perfumed with Sherry wine, followed by a caramelized onion soup, typical of Les Halles in Paris, prepared with a magnificent beef stock and a slice of rustic bread au gruyere gratin. Then we will try a refreshing potato and leek vichyssoise and finish with a bisque, yes, that forgotten glory of the seafood pottage, with shrimp and pistachios! Let’s go now for the hors d’oeuvres: a Mediterranean quiche of roasted tomatoes, olives and goat cheese. Contrasting with an Alpine salad that includes the magnificent Nordic shrimp glassed with a hollandaise sauce and a touch of smoked salmon, to finally conclude this course with some succulent and unctuous veal sweetbreads a l´ancienne. And we finally arrive at the main courses; boeuf bourguignone, with its particular flavor, seafood pot, Sarlat beef filet au foie gras and concluding with Jamaican duck. And were this orgy of culinary pleasures not enough, it ends with the desserts that include mango bavarese on a strawberry coulis, almond tart, red fruits au cognac sabayon, and chocolate truffle. Thierry also suggests wine-matching with French wines and Gallic digestives. Sitting at his table we can go deep into the magnificent gastronomic culture of the French, Intangible Cultural Heritage, declared by the UNESCO in 2010.
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