REVE BLEU

SAMPLE MENU by Alexis CHARRET

"reve bleu" experience offers you a range of fresh produce every day, carefully selected by Chef Alexis CHARRET.Homemade syrups and cocktails, and culinary variations based on our local peppers.

DAY 1

LUNCH

Ceviche of sea bream, lime and basil oil, cashew nuts

Vittelo tonnato, anchovy cream et roasted sesame, rocket salad

Citrus fruit nage with verbena and meringue slivers

DINNER

Thin tart with grilled eggplant, parmesan and potato tuile

Herbed pepper cro0te beef cutlet, celery mousseline with nutmeg

Strawberry verrine, vanilla cream, salt flower and mores coulis

DAY 2

LUNCH

Octopus carpaccio with pistachio pesto, sea tomatoes and baby greens

Genuine Cesar salad, crispy chicken marinara, egg yolk confit with wild garlic

Coconut soup, Japan pearl, citrus zest, chia seeds

DINNER

Duck tartar, hazelnut and fig oil, fresh Shizo

Semi-smoked saithe, champagne beurre blanc and tian of sunny vegetables

Creme brulée with dark chocolate and tonka bean

DAY 3

LUNCH

Watermelon gazpacho, tomato and radish pickles

Homemade gnocchi, balsamic cream, mozza di bufala and coppa cheese

Fruit tartar, lavender sabayon and fresh mint

DINNER

Panko mallet egg, mushroom and pecorino cream

Veal pavement lacquered with honey and thyme flower, carrot declension.

Yuzu and raspberry panna cotta, homemade coulis

DAY 4

LUNCH

Millefeuille of avocado, Espelette pepper and baby spinach

Steamed cod, Provencal sauce vierge, grilled zucchini

Rhubarb tartlet and Chinese green tea sorbet

DINNER

Bell pepper and chorizo ravioli with tomato and scamorza sauce

Yellow poultry medallion, mushroom saute with Whisky, Amandine truffle crush

Praline cabbage, pecan nuts and peanut Chantilly

DAY 5

LUNCH

Burattina with pea cream and pistachio oil

Salmon pavé à l'unilateral, hollandaise sauce and leek fondue

Citrus rice pudding with salted butter caramel sauce

DINNER

Scallop crumble with paprika, sucrine and coral bisque.

Risotto with 4 cheeses, grilled vegetables, walnut oil and Parmesan potato chips

Half cooked white chocolate coeur coulant, saffron

DAY 6

LUNCH

Quinoa salad, cebette and pomegranate condiments, feta cheese

veal lnvoltini, mozzarella, tomato confit, romaine salad and pine nuts

Fig sand, honey cream

DINNER

Sea shrimp and rice leaf, lemon-yellow mascarpone, beet sprouts

Pave de than, soy and hultres sauce, blue poppy and sautéed bok choy

Opera cacao, coffee scent and redcurrant gelee

DAY 7

REVE LEU PRESTINGE BRUNCH

Mimosa egg with bottarga

Fish accras with homemade spicy sauce Tiger-style beef tataki

Fish gravlax, matcha and dill

Foccacia, seasonal vegetables, Parma ham, arugula with balsamic sauce.

DESSERTS

Chouquette with whipped cream

Poire poche with verbena and creme cassis Red fruit salad, black tea syrup

Strawberry tart, rose scent.