Amuse-Bouche

~

Tuna carpaccio

green curry jelly, apricot sorbet, meringue

&

Tempura octopus

puffed rice, Greek yogurt, squid ink

~

Simmental beef fillet

caviar, Moscovite garnish, traditional Béarnaise sauce

or

Yellow pollack fillet cooked au naturel

Parisian-style peas, grapefruit emulsion

or

Low-temperature cooked veal tenderloin

marbled sauce, Mediterranean tian, aged Parmesan

~

AOP cheese selection

~

Pre-dessert

~

Brugmann’s signature dessert

Amuse-Bouche

Brugmann’s mimosa egg with caviar

~

Sea bass tartare

coconut cream, pomelo, smoked herring roe

&

Sliced bluefin tuna

green curry jelly, apricot sorbet, meringue

&

Tempura-stuffed zucchini flower

herb vinegar, pine nuts, anchovies

&

Crispy Gamberoni

Thai sauce and condiments, pak choi

~

Trou Normand

~

À la carte selection

~

AOC cheeses

~

Pre-dessert

~

Brugmann’s signature dessert