Doof & Kuàizi

Epicure

Le Bristol

Epicure
112 rue du Faubourg Saint Honoré


75008 Paris

 Restaurant Hall

Royale of smoked duck liver and sorrel foam, lollypop of gambas and tandoori spices and tartare of oysters in a cucumber jelly

Mousseline of cauliflower, red onion jelly and haddock foam

 Duck liver, duck broth and green tea smoked in papillotte

“Monarch” Celeriac

Cooked Monarch celeriac with coarse salt, Beaufort Cheese, black truffles, butter and truffle juice

Purple sea urchins simmered in their shells with tongues and sea urchin broth plus smooth egg mousse

Duck Foie Gras cooked in a wrap, oysters and Brussels Sprouts, both infused with smoked tea

Blue Lobster with sautéed squid with espelette pepper, anchovy and basil crisps

Sea scallops with white truffles potatoes gnocchi , Alba truffles, watercress juice and brown butter.




Wild Turbot cooked with lemon grass, carrot purée with ginger and pak choi

Veal sweetbreads braised with tobacco leaves, puréed Jerusalem Artichoke, liquorice and coffee juice

Milk fed saddle of lamb nori crust roasted, fresh herbs, gnocchi, and cabbage purée

Juniper-smoked and glazed duck breast with stewed fig and red cabbage

Meringue flavoured lychee, pear, lemon, lychee and rose syrup and dible crystallized rose petals 

 Tea with liquid lemon jelly inside

Almond-vanilla-lemon-orange sorbet in jelly mango, passion fruit powder and fresh mango

Madagascar iced vanilla, melted caramel with salted butter, praline of pecan nuts and hazelnuts

 Chocolate