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With such an effusion of ideas, it is difficult to select a single speciality dish from all those that the chef’s imagination conjures up.
François Pasteau, with his trusty lieutenants, Erwan Lévêque and Florent Mavit, concentrate “simply” on the seasons and the produce that they bring. And out comes a succession of unique dishes: Raviole croustillante de topinambours et émulsion de langoustines (Jerusalem artichokes and crayfish glazing), moules en coque de sésame et mousseline de patate douce (mussels and sweet potatoes) , filet de lieu jaune, acras de chou-fleur et gingembre confit (cauliflower and ginger), poêlée de Saint-Jacques (scallops), risotto crémeux à l’orange, moelleux de joue de boeuf, glace moutarde …and including, of course, some quite exotic deserts: tartelette à la rhubarbe façon crumble accompagnée d’une glace à l’estragon (crumble style rhubarb tart with tarragon ice), pain perdu et pommes caramélisées sorbet framboise (French toasts, caramelised apple and raspberry sorbet) , poire pochée à la réglisse (pears with liquorice sauce), glace chocolat blanc. Never mind if your French is not perfect, because Loïc Ferry, along with his team waiters will help you choose your menu and your wines in English or Japanese.
François Pasteau has stopped serving bluefin tuna (Atlantic and Mediterranean) for years. He gets in touch with the NGO called Seafood Choices in order to orient his purchases toward non threatened species. Thus he uses a guide which is dedicated to professional users, published by this association and that you can download from its website (http://www.seafoodchoices.org/resources/Guidedesespeces.php) |
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