Les roses

STARTERS

Organic Egg poached to perfection at 64°C

Puyméras black truffle, Parmesan sabayon
Herb fougasse

19

Vitello Tonnato

Braised local veal with iconic tonnato sauce
Taggiasca olive grissini to eat with your fingers

22

Duck Foie Gras poached in Moldovan Pastoral

Tasmanian pepper gel
Pecan nut praline

24

SEAFOOD

Fillet of Atlantic pollock from the Breton coast

….Glazed on the grill, with white polenta
Enoki, eryngii (king oyster) and white shimeji mushrooms

24

Large langoustines from the Danish coast

Caramelised, with pickled vegetables, orange and ginger emulsion
Home-made rusk

36

Breton Wild Turbot

Simply Roasted
With home-made, herb-infused Bordier butter

40

MEAT DISHES

Landes Duck breast

Glazed in Landes honey and black lemon powder
Sweet and sour meet jus

22

Veal filet mignon from Limousin

Mustard sabayon with emulsion
Gnocchi in Béarnaise sauce

38

Portuguese Turina sirloin steak

Cooked on the barbecue
Chips and home-made ketchup

41

DESSERTS

Pickled seasonal fruits

Madagascan vanilla panna cotta
Chia seed tuile

15

Confit and creamy organic lemon

Aniseed meringue
Brown sugar feuillantine

14

Smooth and crunchy textures of Andoa chocolate

Hibiscus jus and ginger ice cream
Brownies

16

To finish on a lighter note

Home-made ice creams and sorbets

12

Our desserts require a long preparation, we advise you to order them at the beginning of the meal.

Prices in euro – taxes ans services included

Products and vegetables selected by us during seasons and harvest times may be replaced at any time.
A list of allergens is available on request.

ON THE SLATE

100% plant-based

Winter garden of braised root vegetables
Tarragon Béarnaise sauce
Chia seed pastry straw

24

Genuine Japanese Wagyu Beef
from Gunma Prefecture

79

Sweetbread with soy sauce and sesame glaze

Raw and cooked nashi pear
Roasted butternut squash purée

38

For the connoisseurs

Mailian caviar
Prepared according to the Russian method, 30g

79

Scallop carpaccio with grated yuzu

Clementine supreme
Rye bread cubes and red lentil ice cream

29

Caramelised Dieppe scallops

Mushroom ravioli
Grated black truffle, watercress purée

38

Dessert special

According to the Chef’s Inspiration

14

Prices in euro – taxes ans services included

Products and vegetables selected by us during seasons and harvest times may be replaced at any time.
A list of allergens is available on request.

COOKING CLASS WITH ALAIN PIERRON

CALENDAR AND PROGRAMME 2020

In 3 hours, the Chef unveils his recipes, his tips, his little extras that transcend a simple recipe to make a unique souvenir. These are not workshops, but real courses, where everyone can intervene, question, touch the material, repeat a gesture … simply learn and why not in turn transmit!

Our courses are adapted to each person, according to their wishes and tastes.

Saturday 02 MAY 2020 – CANCELLED
THE CHEF’S FAVOURITE: ASPARAGUS

Spring is back and the asparagus has shown the tip of its “claws”.
Tasty and can be eaten as a starter or as a main course, you will discover nice recipes.

Saturday 04 JULY 2020 – CANCELLED
OF ALL COLORS, SWEET, SALTY, AROUND THE TOMATO

Raw or cooked, in soup, chutney or even sweet jam, discover the world of the tomato as you have never explored it before and create a prestigious menu dedicated to a seasonal product.

Saturday 10 OCTOBER 2020
OF THE BAY OF ERQUY OR THE RIBS OF DIEPPE, THE SCALLOPS

She comes back every year in October for our great pleasure.
This shellfish star is as tasty cold as it is hot, pan-fried or poached.

Saturday 05 DECEMBER 2020
VERRINE OF FOIE GRAS, GINGERBREAD & CHUTNEY

PROGRESS
2:00 pm: Welcome
2:30 p.m: Beginning of the courses
5:30 pm: Preparation of the plates and tasting of your preparations

RATES, RESERVATIONS, (maximum group of 9 people)
75€ p. pers. within the limit of available places (payable in advance).
Any late cancellation (less than 15 days before the date of the course) will not be refunded.

You can book on www.casino2000.lu or by calling directly (+352) 23 611 213.