Neil A. Chef

Neil A. Chef

1317 Meals
Dinner at Paloma

Dinner at Paloma

at Restaurant Paloma on 7 June 2018
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Ambiance
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Ambiance

Wine pairing
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Wine pairing

Cotton candy with foiegras, lemon and nuts
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Cotton candy with foiegras, lemon and nuts

Trilogie Gourmande: Lobster with grenye, asparagus mousseline and almond. Puff pissaladiere, anchovy tapenade. Tzatziki, Ceps, Greek yoghurt and cucumber
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Trilogie Gourmande: Lobster with grenye, asparagus mousseline and almond. Puff pissaladiere, anchovy tapenade. Tzatziki, Ceps, Greek yoghurt and cucumber

Bread with seaweed butter and salted butter
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Bread with seaweed butter and salted butter

Red pepper piccatte topped with saffron gelee and steamed egg white with star anise
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Red pepper piccatte topped with saffron gelee and steamed egg white with star anise

Langoustines with raspberries, Timut pepper accompanied by little maki with lime flavours, raspberries in a broth of langoustine claws
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Langoustines with raspberries, Timut pepper accompanied by little maki with lime flavours, raspberries in a broth of langoustine claws

Yellow and brown morels, mousseline of morel, roasted gnocchi with poultry broth and savoury flavours, licorice zabaglioni
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Yellow and brown morels, mousseline of morel, roasted gnocchi with poultry broth and savoury flavours, licorice zabaglioni

Turbot with shellfish and Baeri caviar.
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Turbot with shellfish and Baeri caviar.

Cheese by Malory Geniller
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Cheese by Malory Geniller

Grand Marnier soufflé with orange Icecream
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Grand Marnier soufflé with orange Icecream

Petit fours
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Petit fours