Parisian Magic
STARTER
All inclusive
Raclette Cheese
with fancy potatoes and peppers
Croissants
FIRST COURSE
Ratatouille
Foie grass, purée de framboise et poudre de cacahuète
subject to availability
Soupe à l’Oignon
French onion soup
Mille-feuille potatoes with truffles and cheese
Bouchée à la Reine - Vol au vent
Stuffed with chicken salpicon and creamy sauce
Bouchée Grand Duc - Vol au vent
Made with asparagus tips and truffles
Bouchée Victoria - Vol au Vent
Made with lobster meat and lobster sauce.
Moules au vin blanc et Baguette
Mussels in with wine and baguette bread
MAIN COURSE
Choose 1 dish
Filet Mignon
with mashed potatoes carrots, shallots and asparagus
Coq Au Vin
Cuts of rooster marinated and flambéed, then stewed in red or white wine, enhanced with a bouquet garni (branch of aromatic herbs), bacon, mushrooms, carrots and onions. It is a rooster stew stew stewed over low heat for about two hours in a liter of good wine
Boeuf Bourguignon & Gratin Dauphinois
French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. Gratin dauphinois is a dish of potatoes au gratin, typical of French cuisine and of Finnish origin, in the French Alps.
Quiche Lorraine
Savory tart stuffed with vegetables, cheese and meat
crusted beef fillet
with yoga salad (beets, arugula and feta cheese)
Duck breast with apricot and bacon purèe and Brussels sprouts
Bouillabaisse
Classic french fish soup with seafood
DESSERT
Rice pudding
Arroz con leche
Chocolate Profiterole
Cookies and cream pie
Crème brûlée
Crepes with nútrela
Golden fancy tiramisu
Parisian Flan
Cherry Pie
Razzleberry Fuit Pie
Coconut cream pie
Apple Pie
Grand Cheesecake Selection
white chocolate raspberry truffle / chocolate mousse / strawberry topped original / snicker bar chunks
Golden Italian cannoli
Laduree Macarons
Oreo Pancake
Tropical Fruits
watermelon, melon, pineapple, mango