Arte por las venas

Siguiendo con el ranking establecido por la Guía St. Pellegrino, en octavo lugar aparece uno de los grandes nombres de la cocina francesa, Alain Ducasse, con su Louis XV, Hotel de Paris, situado en la monegasca Plaza del Casino.

El menú que se puede degustar en estos momentos en el Louis XV es el siguiente:

[ THE VEGETABLE GARDEN ]

• Strained soup made with peas, ravioli and gnocchi of Ricotta, quail egg, fingers of bread with sauce.    66 €

• Fresh green pasta, tender vegetables thickened with broad beans, ground rocket condiment. (half portion 52 €)    68 €

• Provence garden vegetable with black truffle, Terre Bormane Taggiasche olive oil, balsamic vinegar and top quality salt. (half portion 60 €)    80 €

[ THE SEA ]

• Lobster stock with black morel mushrooms, simmered dressing. (half portion 76 €)    100 €

• A delicate stew of stockfish tripe, salt cod, Perugina sausage and lettuce with lemon sauce. (half portion 54 €)    70 €

• Shellfish and gamberoni, squids, octopus and coco beans in warm salad, cuttlefish ink in vinaigrette.    100 €

• Osetra Iranian caviar with blini. (50 gr)    550 €

• Sole fillets with Swiss chards, lemon seasoning, olives and small capers.    90 €

• Locally-caught fish cooked flat with bouillabaisse juice,braised sucrine lettuces. (1, 2, 3 pers.)    (P.P.) 98 €

• Mediterranean sea bass with spiny artichoke stock, crunchy ravioli stuffed with cuttlefish and marjoram.    100 €

• Cooked together: Blue lobster of our tanks, garden peas and green vegetables with coral juice, potatoes.    116 €

[ THE FIELDS, THE WOODS ]

• Asparagus poached, asparagus zabaglione dressing. (half portion 58 €).    78 €

• Riso with green and wild asparagus, raw slices. (half portion 58 €)    78 €

• Black morel braised with Arbois wine, Monna Lisa gnocchi potatoes, borage leaves.    82 €

• Yellow pullet: breast fillet spit-roasted with asparagus, oven-grilled violet asparagus, leg with broad beans. (2 pers.)    (P.P.) 84 €

[ THE FARM ]

• Confit duck foie gras from Chalosse, toasted farmhouse bread.    80 €

• Farm piglet caramelized with sage, vegetable garnish, shoulder and head in vinaigrette sauce, condiment with mustard and eggplant/piglet ear. (1, 2 pers.)    (P.P.) 76 €

• Pyrenean baby lamb with Espelette pimento roasted in the fireplace, radicchio, fennel and offal “alla romana”. (1, 2 pers.)    (P.P.) 86 €

• Farm veal cooked in its juice, garden peas and broad beans with onions and bacon. (1, 2 pers.)    (P.P.) 90 €

• Breast of squab from the Alpes-de-Haute-Provence region, duck foie gras and grilled potatoes, tasty juice with offal.    80 €

[ PASTURE LAND ]

• A selection of cheeses perfectly matured.

En la propia Guía apuntan a los Calamares con alcachofas, limón confitado, olivas negras y alcaparras y cordero al pimiento de Espelette con habas y cebolletas a la ajedrea como elementos fundamentales de un menú con un precio medio que oscila entre los 225 y los 350 euros.

Posted on Abril 18th, 2009 por antxon
Filed under: gastronomía