Cards and menus of Le Neuvième Art Restaurant
NEW YEAR’S PRESTIGE DINNER
SATURDAY DECEMBER 31st, 2022
EEL TARTLET,
Crunchy vegetables, rice mousse
**
HALF-COOKED SCOTTISH SALMON,
Covered in bergamot foam
**
SOFT BOILED QUAIL EGG IN BREAD CRUST
Laid in nest
**
DUCK FOIE GRAS SHAVINGS,
Green-meat raddish and kiwi juice
**
‘PETIT GRIS’ SNAILS AND POTATO GNOCCHIS,
‘Beurre noisette Grenobloise style’
**
LAKE CHAR COOKED AT LOW TEMPERATURE,
Daurenki caviar & dashi broth
**
BLUE LOBSTER, PUMPKIN RAVIOLE
AND ROASTED MANGO,
Smoked juice
**
WOOD FIRE ROE DEER,
BUTTERNUT PUFF PASTRY,
Currant juice
**
CHEESES OR HOME-MADE YOGHURT
**
CHESTNUT CUSTARD TART
Lightly flavoured with rum
**
ORANGE BLOSSOM SCENTED PANNACOTTA,
CLEMENTINE AND MEDJOOL DATTE,
Spicy thin toast
**
MIGNARDISES
Menu 350 € / person, without drinks
Menu 550 € / person with wine pairing
MISES EN BOUCHE
--------
DUCK FOIE GRAS SHAVINGS SEASONED WITH TIMUT PEPPER,
GREEN MANGO AND KIWI JUICE
-
HALF-COOKED SCOTTISH SALMON,
RED-MEAT RADDISH AND SOUR CREAM
--------
FRESH SCALLOPS
WITH MELANOSPORUM BLACK TRUFFLE
'LIKE FLOATING ISLANDS'
-
FLAKES OF JOHN DORY AND BABY CARROTS,
FERMENTED BROTH
EMULSIFIED WITH ARGAN OIL
------
SKEWERED QUINTART’S PIGEON,
BEETROOT AND HIBISCUS,
CONFIT LEG PASTILLA
-
ROASTED VEAL SWEETBREAD,
KOMBU SEAWEEDS,
'TSUKUDANI' BUTTERNUT PANCAKE
--------
PRE-DESSERT
--------
HAZELNUT 'SOUFFLE' AND ICE-CREAM,
LEMON MARSHMALLOW
-
FINE 'ATIVAO' CHOCOLATE TART,
TONKA BEANS ICE-CREAM
--------
PETITS FOURS
140 € / 1 STARTER, 1 MAIN COURSE, CHEESES & DESSERTS
175 € / 1 STARTER, 2 MAIN COURSES, CHEESES & DESSERTS
MISES EN BOUCHE
-
DUCK FOIE GRAS SHAVINGS SEASONED WITH TIMUT PEPPER,
GREEN MANGO AND KIWI JUICE
-
'PETIT-GRIS SNAILS' AND POTATO GNOCCHIS,
'BEURRE NOISETTE GRENOBLOISE STYLE'
-----
FRESH SCALLOPS
WITH MELANOSPORUM BLACK TRUFFLE
'LIKE FLOATING ISLANDS'
-
CEVENNES LAKE CHAR IN BEESWAX,
LEMON BUTTER, FRIED ARTICHOKE
-
WOOD FIRE BLACKMORE WAGYU BEEF,
CELERIAC IN A SEA SALT CRUST & LIVECHE POWDER
-
PRE-DESSERT
-
CLEMENTINE PANNACOTTA, MEDJOOL DATES,
SPICES AND CITRUS ICE TART
-
PETITS FOURS
200 € / 4 COURSES, CHEESE AND DESSERT
300 € / WINE PAIRING
220 € / 5 COURSES, CHEESE AND DESSERTS
335 € / WINE PAIRING
These menus require a mutual choice for all guests,
they may be combined in 4 or 5 courses.
STARTER
'PETIT-GRIS' SNAILS AND POTATO GNOCCHIS,
'BEURRE NOISETTE GRENOBLOISE STYLE' 60 €
DUCK FOIE GRAS SHAVINGS SEASONED WITH TIMUT PEPPER,
GREEN MANGO AND KIWI JUICE 60 €
HALF-COOKED SCOTTISH SALMON,
RED-MEAT RADDISH AND SOUR CREAM 60 €
FISH
FLAKES OF JOHN DORY AND BABY CARROTS,
FERMENTED BROTH EMULSFIED WITH ARGAN OIL 80 €
CEVENNES LAKE CHAR IN BEESWAX,
LEMON BUTTER, FRIED ARTICHOKE 80 €
FRESH SCALLOPS
WITH MELANOSPORUM BLACK TRUFFLE
'LIKE FLOATING ISLANDS' 80€
MEAT
SKEWERED QUINTART’S PIGEON,
BEETROOT AND HIBISCUS, CONFIT LEG PASTILLA 80 €
ROASTED VEAL SWEETBREAD, KOMBU SEAWEEDS,
'TSUKUDANI' BUTTERNUT PANCAKE 80 €
WOOD FIRE BLACKMORE WAGYU BEEF,
CELERIAC IN A SEA SALT CRUST & LIVECHE POWDER 110 €
(preparation time 45 mn)
DESSERT
CLEMENTINE PANNACOTTA, MEDJOOL DATES,
SPICIES AND CITRUS ICE TART 30 €
HAZELNUT 'SOUFFLE' AND ICE-CREAM,
LEMON MARSHMALLOW 30 €
FINE 'ATIVAO' CHOCOLATE TART,
TONKA BEANS ICE-CREAM 30 €
An overview of our carte
among more than 900 references…
Champagne Billecart-Salmon Brut Sous Bois - 195 €
Champagne Henri Giraud Dame-Jane rosé - 165 €
Chablis Vincent Dauvissat 1er Cru Forest 2015- 135 €
Auxey-Duresses Agnès Paquet 2018 - 70 €
Nuits-Saint-Georges Henri Gouges 2014 - 140 €
Marsannay Longeroies Sylvain Pataille 2017 - 110 €
Condrieu Lys d'Or Christophe Sémaska 2017 - 110 €
Vacqueyras Minéral Montirius 2017 - 70 €
Côte-Rôtie Domaine Jamet 2013 - 185 €
Cornas Sabarotte Domaine Courbis 2016 - 150 €
Gigondas Montirius Confidentiel 2011 - 105 €
Montlouis-sur-Loire Bournais François Chidaine 2016 - 90 €
Saumur-Champigny Les Motelles Domaine Guiberteau 2015 - 80 €
Pomerol Château L'évangile 2012 - 370 €
Margaux Château Palmer 2006 - 640 €