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  • Alain Ducasse at The Dorchester Menu L11254439010

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    rossvanp6213
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    The sample menu offers starters of chilled broad bean velouté with wild rocket and soft-boiled quail eggs or rabbit porchetta with carrot condiment. Mains include seared John Dory with peas and morels, braised veal knuckle with Swiss chards and black olive jus, or artisanal pasta with shellfish and citrus. Desserts are a contemporary vacherin coconut and lime composition or chocolate/coffee treat. White and red wines from Alsace, Bourgogne, and Bordeaux regions are paired.

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    Alain Ducasse at the Dorchester Menu L11254439010

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    The sample menu offers starters of chilled broad bean velouté with wild rocket and soft-boiled quail eggs or rabbit porchetta with carrot condiment. Mains include seared John Dory with peas and morels, braised veal knuckle with Swiss chards and black olive jus, or artisanal pasta with shellfish and citrus. Desserts are a contemporary vacherin coconut and lime composition or chocolate/coffee treat. White and red wines from Alsace, Bourgogne, and Bordeaux regions are paired.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    25 views1 page

    Alain Ducasse at The Dorchester Menu L11254439010

    Uploaded by

    rossvanp6213
    The sample menu offers starters of chilled broad bean velouté with wild rocket and soft-boiled quail eggs or rabbit porchetta with carrot condiment. Mains include seared John Dory with peas and morels, braised veal knuckle with Swiss chards and black olive jus, or artisanal pasta with shellfish and citrus. Desserts are a contemporary vacherin coconut and lime composition or chocolate/coffee treat. White and red wines from Alsace, Bourgogne, and Bordeaux regions are paired.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    Sample Menu

    Starter Chilled BROAD BEAN velout, wild rocket Soft-boiled QUAIL EGGS, delicate brandade, purple dressing RABBIT porchetta, carrot condiment Main course Seared fillet of JOHN DORY, peas and morels Braised VEAL knuckle, Swiss chards, black olive jus Artisanal PASTA, shellfish, squid and citrus Cocotte of SEASONAL VEGETABLES Dessert Contemporary VACHERIN COCONUT and LIME composition, rum granit CHOCOLATE / COFFEE treat White wine 2010 Alsace pinot blanc-Mise du Printemps Josmeyer 2010 Bourgogne-Chardonnay -B. Moreau Red wine 2009 Vin de Pays des Collines Rhodaniennes - Sign -Y. Cuilleron 2006 Lalande-de-Pomerol , Chteau Moulin la Gravire

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