Le Parc – Franck Putelat
80, Chemin des Anglais
11000 Carcassonne
France

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Dining Room

 

Butter and salt

Chef's selection of appetizers


Mise en bouche

Oyster, mushrrooms and puff croutons


Green asparagus and morels in aioli sauce

Foie gras macarons, turnips, sundried tomatoes, dark and white chocolate grissinis 

Edamame with sesame cream and bonito flake

 
Piemontaise - Frogs legs, potatoes, yuzu and truffle


Red mullet, tomatoes and Bellota ham:

Meuniere - Arctic char, vanilla butter, red wine sauce

  

Braised Veal and prawn with eggplants

Sweetbread and  artichokes with demi glace sauce

Beef filet served Bocuse Gold January 29, 2003

Cheeses selection

Cheese plate

Linzer Torte - Raspberries, hazelnut, cinnamon

Ile Flottante - Nyangbo chocolate, salty toffees, freeze coriander

 

Satin pineapple, lime, juniper berries sherbet

 

Vacherin of strawberries and seaweeds, vinegar ice cream

Mignardises

Sant Pau (Barcelona)
Carrer Nou No. 10, 08395 Sant Pol de Mar
Spain


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Warm gazpacho         

                                                                                           

 
Banana Mousee and Yellow pepper

Sea bream ceviche and tiger's milk

 

Pork Sandwich

Scallop, flying fish roe, miso and potato cake

King prawn, tomato and strawberries in bisque sauce

Crawfish tail and green

Autumnal cod brandade

Grilled Squid with smoked ink sauce

Deep fried parrot fish with curry sauce and salmis

Braised pork in red wine sauce

Challans duck and courgette flower

Gamoneu with figs, carquinyolis and anisette

 

Aromes de Monserrat snow and thyme:

Almond mousse and olive oil

Jellified Cube of fruits salad

Deconsrtucted coconut

Chocolate, banana and dried nuts

 

Mignardises

Petit four

Miramar
Passeig Marítim
17490 Llançà
Spain 


Entrance



Lemon, miso and salmon caviar

Quicos and coriander

Pumpkin Cube and foam

Pumpkin meringue

Mochi of rice a la cubana

Soufflé potatoes and Salmorejo

Tiger mussel:deconstructed

Razor clam and chickpeas

Grouper and fried skin:

Andaluza squid on a skin of dry ink squid

 Fish and chips

Lemon and caviar blinis

Fresh almond and leaves made of almonds

Cotton candy pesto and grated cheese

Donut and  foie gras 

 

Poached persimmon with foam and on a bed of ice

Nigiri

Oyster broth and mushrooms

Marine king prawn

Cuttlefish a la brutesca

Piquillo Red pepper and cod

Caesar's mushroom gnocchi

Spicy lobster rice

Grilled  eel and beet sauce

Red mullet and potaje

Ast quail in lime sauce

Cheese cake of Payoyo

Flower: foam, ice cream, custard cream, cream, granita and  jelly

Cornetto with pistachio and vanilla bean ice cream

Citrus box Mignardises