Thanksgiving In Geneva

If you want to throw caution to the wind and fog-out the economic problems, here’s the ultimate spurge.

TRUFFLES MENU
RESTAURANT LE CHAT BOTTÉ
THURSDAY 27TH NOVEMBER 2008

CHF 420.-
(Wines included)

Mise en Bouche

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Tartar of Dublin Prawns from Cape Town with Melanosporum Truffles
Olive Oil from the Moulin du Calanquet
Santenay Blanc 1er Cru ” Passetemps “, 1998

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Surprise Candy of Richerenches Truffles
Chassagne-Montrachet Blanc 1er Cru ” Morgeots “, 1999

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Skin Roasted Sea Bass
Fine Purée and Frothy Buttered Truffle Emulsion
Magnum Puligny-Montrachet Blanc 1er Cru ” Truffières “, 1996

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Beef Fillet Cooked on a String
Roasted Seared Duck Liver in Cubes
Candided Salsifis with Truffles
Santenay Rouge1er cru ” Grand Clos Rousseau “, 1998

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Brie from Meaux Marbled in Truffle
Pierre Rossiaud’s Wild Saladine
Beaune Rouge 1er cru ” Grèves “, 1999

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Catalan Cream with Alba Truffles

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Black Santo Domingo Chocolate Fondant
with Unctuous Melted Chocolate Heart
Vanilla Ice-Cream with Truffle Oil
Maury Domaine Pouderoux, 2004

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Coffee, Tea and Herbal Tea
Petits-Four

With the presence of Mr Bernard Morey, Owner at Chassagne-Montrachet
And of Mrs and Mr Mathieu, Exclusive Importer

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