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|Thursday, October 13, 2011||09:50|
Seasonal highlights include Bordeaux ceps, pearly scallops, white Alba truffles and an exquisite tasting menu.
(drinks media wire) - Executive Chef Eric Briffard has prepared a palette of seasonal ingredients and flavours at Four Seasons Hotel George V Paris this autumn. The new Le Cinq menu spotlights the best of the season with Bordeaux ceps (porcini mushrooms), pearly scallops, white truffles and more, plus sweet touches including a meringue-topped pastry with lemon confit.
Autumn 2011 Menu at Le Cinq
Starters include Chef Briffard's famous specialty, Mediterranean red tuna belly tartare with caviar, green apple gelée and wasabi served with crunchy and tangy vegetables. Other choices are Bordeaux ceps in a creamy risotto with casserole of fig leaves, pork shoulder and fresh walnuts; and duck foie gras from the Landes region roasted with white miso, sake, daikon radish confit and tangy pear.
In addition to pearly scallops served carbonara style with bacon strips, botargo (cured fish roe) shavings and pumpkin puree, seasonal fish and shelfish choices include fresh-caught sole, john dory from the Vendée coast, and blue lobster.
White Alba truffles are showcased in a floral symphony of autumn flavours, enhancing pearly scallops, or with parmesan cream and arugula pesto over freshly made pasta.
Meat and poultry menu items include a medley of pork from the Franche-Comté region; French venison with a vinaigrette sauce of pepper and cocoa; free range, free raised veal roasted with linden flowers and green peppercorns; and a grey partridge, mallard and grouse pithivier (French pie) with chestnut honey and autumn fruit.
The autumn dessert menu tempts with ingredients such as mango flower petals, Guanaja chocolate, frosted chestnuts and crystalline chocolate.
Autumn Gourmet Tasting Menu - for the table
Red tuna tartare with caviar, green apple gelée, wasabi
White Alba truffles with chicken broth with ginger, foie gras and raw ceps, Cévennes onion with with lemon
Scallops carbonara style with bacon strips, botargo shavings, pumpkin purée
Blue lobster, trap caught, roasted with rosemary, Mercurey wine sauce and young leeks with cuttlefish ink; or Beauce hare shoulders in stew with grey shallots, russet apple confit with quince vinegar and chanterelle ravioli
Maîtres fromagers cheese selection
Mango flower petal with green shiso leaves, light cream with passion fruit and kaki sorbet with dates
Crystalline chocolate and Blue Mountain coffee with lime, Louise-bonne of Jersey pear sorbet with ginger
The Autumn Menu is available Monday to Sunday from 12:30 to 2:00 pm and 7:00 to 10:30 pm through December. Reservations recommended.
Hotel Press Contact
Director of Public Relations
31, avenue George V
75008 Paris, France
T. 33 (0) 1 49 52 71 36
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|Company: Four Seasons Hotels and Resorts|
|Country: UNITED STATES|