Cards and menus of Le Neuvième Art Restaurant

MISES EN BOUCHE

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DUCK FOIE GRAS SHAVINGS SEASONED WITH TIMUT PEPPER,

NASHI PEAR AND KIWI JUICE

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'PETIT-GRIS' SNAILS AND POTATO GNOCCHIS,

'BEURRE NOISETTE GRENOBLOISE STYLE'

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LINE-CAUGHT POLLACK COOKED AT LOW TEMPERATURE,

RED KURI SQUASH RAVIOLI, FERMENTED JUICE

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MONKFISH COOKED IN GARLIC BUTTER

SPRINKLED WITH A FLAVOURED SATE SPICY BROTH

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SKEWERED QUINTART’S PIGEON,

RHUBARB AND HIBISCUS,

CONFIT LEG PASTILLA

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ROASTED VEAL SWEETBREAD,

MORELS AND GREEN PEAS,

KOMBU SEAWEEDS, GRATED HORSERADISH

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PRE-DESSERT

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FINE 'ATIVAO'CHOCOLATE TART,

COCONUT ICE-CREAM

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HAZELNUT 'SOUFFLE' AND ICE-CREAM,

LEMON MARSHMALLOW

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PETITS FOURS

180 € / 1 STARTER, 2 MAIN COURSES, CHEESES & DESSERTS
or
150 € / 1 STARTER, 1 MAIN COURSE, CHEESES & DESSERTS
(not available from Friday evening till Saturday evening)

MISES EN BOUCHE

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GREEN ASPARAGUS FROM PROVENCE SERVED WARM,

FRESH GOAT'S CURD CHEESE, CRISPY POTATO

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'PETIT-GRIS SNAILS' AND POTATO GNOCCHIS,

'BEURRE NOISETTE GRENOBLOISE STYLE'

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MONKFISH COOKED IN GARLIC BUTTER

SPRINKLED WITH A FLAVOURED SATE SPICY BROTH

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CEVENNES LAKE CHAR IN BEESWAX,

LEMON BUTTER, FRIED ARTICHOKE

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WOOD FIRE BLACKMORE WAGYU BEEF,

CELERIAC IN A SEA SALT CRUST & LIVECHE POWDER

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PRE-DESSERT

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CLEMENTINE PANNACOTTA,

MEDJOOL DATES, SPICES AND CITRUS ICE TART

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PETITS FOURS

210 € / 4 COURSES, CHEESE AND DESSERT

320 € / WINE PAIRING

230 € / 5 COURSES, CHEESE AND DESSERTS

355 € / WINE PAIRING

These menus require a mutual choice for all guests,

they may be combined in 4 or 5 courses.