At Neige d’été, they present the beef before anything else. It’s beautifully marbled, aged four months…
And then dinner starts. Bites of foie terrine (coated in pain d’epice), fig-olive bread, and a cheese and mushroom cracker.
Bread from Geoffrey Pichard, and butter from Le Ponclet. Warm tomato broth.
Salmon tartare with a salad of radish and shiso.
Lobster and white asparagus.
Scallops and chorizo paella.
And the beef, hay-smoked…
…and plated with baby potatoes, eggplant, and Japanese mushrooms.
Time for cheese ^-^
Comté (aged 36 months), Chèvre, Fourme d’Ambert, and Brillat Savarin. Thyme and sage. Orange and lemon marmalade.
Strawberry mousse with rhubarb sorbet. Vanilla bean cream and shiso.
Coconut milk panna cotta with mango, exotic fruits, and meringues.
Mignardises: mini tarte tatin, rochers, and salted caramel macarons.