Wagyu beef sirloin, pan seared, home made canned tomato, haligot, black sauce

• Home made canned tomato definite the way we process the product. It’s a tomato that we cook at low temperature for 8 hrs then cook again in a jar w/ molasses, moscovado sugar, lemon and butter

• Haligot: French specialties from the region of lagiole, it’s a mach potato mix w/ the same amount of laguiole and cantal cheese, and 25% of garlic

• Wagyu beef: it’s a beef from Australia , the same bread as Kobe beef, it’s a crossing of 4 different bread, it drink a uge amound of beer every day, and massage (in the old Japanese tradition w/ sake) very testy and tender meat it can cost up to 100$ a pound (750 dhs/kg)

• The sauce is a reduction of chicken broth, port wine, 2 kin of Soya sauce, unit glaze, mix w/ diced octopus

this is a pan seared sirloin steak, home made canned tomato, haligot and black sauce

Licorice lamb, low temperature cooked, sautéed carrot ribbon, buttered onions, grain d’antan, simple juice

• This is a new Zealand rack of lamb, that we self debunked, is cook at low temperature, vacuumed.

• It is serve w/ carrot ribbon, sautéed w/ olive oil and crushed garlic just for a light spiciness addition, actually not a strong garlic test) and onion poached in 50/50 mix vegetable juice and salted butter

• The grain are brown bulgur, cook the same way that would be a risotto

• The dish is top w/ licorice powder, is a mix of different component witch bring us to a licorice test so by this process we can have a mild test (not over powering)

• Served w/ a simple juice( just a reduction of brown chicken broth

• What’s a simple juice?• What's licorice?• Plant w/ a sweet root growing near the Mediterranean that as spiked blue

feathery leaves and a root w/ a sweet flavor, the extract made out of the root is use in confectionary (candy), brewing (drinks), and as laxative.

• *because is cook at low temperature the color of the meat will always remain very pink event if well done!

• What’s” d’antan”?

• A la carte: dhs 150

Slow cook, at low temperature lamb filet, serve w/olive oil sautéed carrot ribbon, red onion glazed w/ salted butter and vegetable broth, brown bulgur cook like a risotto, seasoned w/ licorice powder, compliment by a simple juice

“poulet de bresse” cook in a bag, lemon tomato confit, grilled spinach, langoustine cream

• Why milky?• Poulet de bresse is a free range

labeled chicken, that is mean that you should respect certain criteria to raise this chicken, such as ,groan in the wild ( not in cage ), feed w/ only natural cereal and corn respect of the age when is killed, bread, very white and fluffy feather …you can say that this is the ferrary of chicken

• Very interesting the combination of chicken and crustacean, nice sweet taste who compliment each other

French free range labeled chicken, pan seared breast & legs confit, braised turnip, confit tomato, sautéed garlic spinach, pleased w/ a milky langoustine broth

Pig: is belly and trotters, dip in mustard, crispy, red pepper choucroute, little corn, sand lobster lost in a middle, ginger lime syrup

• This dish ligtly sweet and sour, little spiciness because of the ginger, very interesting because of the mix w / the lobster to cut the heaviness of the dish,

• Array of texture, trotters : gelatinous and crispy, belly, soft and crispy, the lobster, lightly showy and taste, sharp, sweet sour, buttery, salty .

• Why lost in a middle?

This dish is compose around the pork, is belly witch is confit and pan seared & the trotters seasoned w/ mustard, soft and crispy, accented by a local lobster poached in butter, red pepper choucroute and a ginger reduction

Duo of Chinese spaghetti and linguini, spicy shiitake marinara and onion lemongrass coconut cream

• Vegetarian dish very strait forward, duo of pasta, chinese spagethi w/ shiitake marinara, and linguini w/ a coconut cream sweet onion and cheese, crunchy green vegetable on top for the texture

Duo of pasta, Chinese spaghetti w/ lightly spicy shiitake marinara and corn, linguini, sweet onion coconut cream cantal cheese and crunchy snow peas.