Main Course

1. Wagyu beef sirloin, pan seared, home made canned
tomato, haligot, black sauce
• Home made canned tomato definite the way we
process the product. It’s a tomato that we cook at
low temperature for 8 hrs then cook again in a jar
w/ molasses, moscovado sugar, lemon and butter
• Haligot: French specialties from the region of
lagiole, it’s a mach potato mix w/ the same amount
of laguiole and cantal cheese, and 25% of garlic
• Wagyu beef: it’s a beef from Australia , the same
bread as Kobe beef, it’s a crossing of 4 different
bread, it drink a uge amound of beer every day, and
massage (in the old Japanese tradition w/ sake)
very testy and tender meat it can cost up to 100$ a
pound (750 dhs/kg)
• The sauce is a reduction of chicken broth, port
wine, 2 kin of Soya sauce, unit glaze, mix w/ diced
octopus
this is a pan seared sirloin steak,
home made canned tomato,
haligot and black sauce

2. Licorice lamb, low temperature cooked, sautéed carrot
ribbon, buttered onions, grain d’antan, simple juice
• This is a new Zealand rack of lamb, that we self debunked, is
cook at low temperature, vacuumed.
• It is serve w/ carrot ribbon, sautéed w/ olive oil and crushed
garlic just for a light spiciness addition, actually not a strong
garlic test) and onion poached in 50/50 mix vegetable juice
and salted butter
• The grain are brown bulgur, cook the same way that would be
a risotto
• The dish is top w/ licorice powder, is a mix of different
component witch bring us to a licorice test so by this process
we can have a mild test (not over powering)
• Served w/ a simple juice( just a reduction of brown chicken
broth
• What’s a simple juice?
• What's licorice?
• Plant w/ a sweet root growing near the Mediterranean that as spiked blue
feathery leaves and a root w/ a sweet flavor, the extract made out of the root
is use in confectionary (candy), brewing (drinks), and as laxative.
• *because is cook at low temperature the color of the meat will
always remain very pink event if well done!
• What’s” d’antan”?
• A la carte: dhs 150
Slow cook, at low temperature
lamb filet, serve w/olive oil
sautéed carrot ribbon, red onion
glazed w/ salted butter and
vegetable broth, brown bulgur
cook like a risotto, seasoned w/
licorice powder, compliment by a
simple juice

3. “poulet de bresse” cook in a bag, lemon tomato confit,
grilled spinach, langoustine cream
• Why milky?
• Poulet de bresse is a free range
labeled chicken, that is mean that you
should respect certain criteria to raise
this chicken, such as ,groan in the wild
( not in cage ), feed w/ only natural
cereal and corn respect of the age
when is killed, bread, very white and
fluffy feather …you can say that this is
the ferrary of chicken
• Very interesting the combination of
chicken and crustacean, nice sweet
taste who compliment each other
French free range labeled
chicken, pan seared breast & legs
confit, braised turnip, confit
tomato, sautéed garlic spinach,
pleased w/ a milky langoustine
broth

4. Pig: is belly and trotters, dip in mustard, crispy, red pepper choucroute,
little corn, sand lobster lost in a middle, ginger lime syrup
• This dish ligtly sweet and sour, little
spiciness because of the ginger, very
interesting because of the mix w / the
lobster to cut the heaviness of the dish,
• Array of texture, trotters : gelatinous and
crispy, belly, soft and crispy, the lobster,
lightly showy and taste, sharp, sweet sour,
buttery, salty .
• Why lost in a middle?
This dish is compose around the
pork, is belly witch is confit and
pan seared & the trotters
seasoned w/ mustard, soft and
crispy, accented by a local lobster
poached in butter, red pepper
choucroute and a ginger
reduction

5. Duo of Chinese spaghetti and linguini, spicy shiitake
marinara and onion lemongrass coconut cream
• Vegetarian dish very strait forward,
duo of pasta, chinese spagethi w/
shiitake marinara, and linguini w/ a
coconut cream sweet onion and
cheese, crunchy green vegetable on
top for the texture
Duo of pasta, Chinese spaghetti
w/ lightly spicy shiitake marinara
and corn, linguini, sweet onion
coconut cream cantal cheese and
crunchy snow peas.

6. Duo of Chinese spaghetti and linguini, spicy shiitake
marinara and onion lemongrass coconut cream
• Vegetarian dish very strait forward,
duo of pasta, chinese spagethi w/
shiitake marinara, and linguini w/ a
coconut cream sweet onion and
cheese, crunchy green vegetable on
top for the texture
Duo of pasta, Chinese spaghetti
w/ lightly spicy shiitake marinara
and corn, linguini, sweet onion
coconut cream cantal cheese and
crunchy snow peas.