Melisse Welcomes

Chef Eric Frechon from Hotel Le Bristol
Paris, France


Wednesday, Thursday and Friday
October 22, 23, and 24
Seven Courses $195

Ginger Shrimp and Puffed Rice
Royal of Duck and Sorrel
Crunchy Flavors of Pizza
Yuzu Langoustine

First Course
Caviar From Sologne
“Ratta” Potatoes Mousseline Smoked with Haddock, Buckwheat Crisp with a Slightly Sour Dressing

Second Course
Leeks From “Ile-de-France”
Grilled, Seaweed Butter, Tartare of “Perle Blanche” Oysters, Spring Onions and Lemon

Third Course
Line-Caught Black Bass
In a crust of Bread with Almonds, “New Zealand” Spinach and
Olive Oil Flavored with Curry and Piquillo Pepper

Fourth Course
Wild Duck
Glazed and Smoked with Juniper Wood, Red Cabbage Stewed with Vinegar and Black Figs

Fifth Course
Aged and Young Comte

Sixth Course
Pink Grape Fruit
Campari Sorbet, Soft Hibiscus Jelly, and an Almond Flavored Meringue Cake

Seventh Course
Peruvian Chocolate
in a Cocoa Pod, Iced Foamy and Crunchy,
Chocolate Sorbet, Infused with Lemongrass


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