Remy

Please note that the following abbreviated menu items are subject to change without notice.

Fraicheur/Freshness/Soups and Salad

• Langoustines Royale Sauce César Royal Norway Lobster with Caesar Sauce
• Alaskan King Crab Cannelloni, Hearts of Palm and Caviar Vinaigrette
• Declinaison Tomate Tarte, Tomate Glacee Basilic, Siphon Parmesan et Tomate Tomato Variation Tart, Iced, Parmesan Espuma and Tomato
• Smoked Bison With Fennel Salad and Blood Oranges

Main Course

Mer/Sea/Seafood

• Turbot Côtier "Vin Jaune" Gnocchi Coastal Turbot with Vin Jaune and Gnocchi
• Lobster with Vanilla, Bisque and Lobster Roe Foam
• Saint Pierre Chorizo Espuma, Carotte Epicée John Dory with Chorizo Espuma and Spicy Carrot Mousse
• Wild Loup de Mer with Cannellini Bean Sauce, Artichokes and Jamon Iberico

Terre/Earth/Meat

• Pigeonneau Tourte, Foie Gras, Tomate et Epinards Young Pigeon Pie with Foie Gras, Spinach, and Tomato
• Australian Wagyu with Garlic-Potato Purée and Petit Carrots
• Cochon Cul Noir Pomme de Terre, au Siffon, Pied de Cochon, Salade Black Pig Loin with Siffon Potato, Pig Trotter Stew and Glazed Ham
• Veal Tenderloin Sweetbreads and Braised Shank with Marble Potatoes

Tasting Menu/Wine Pairings

The Chef Sommelier has carefully selected the following wines to complement the flavors' and characteristics of the Saveur and Goût tasting menus.

Saveur

• Langoustine Royale Taittinger Prestige Cuvée Rosé NV
• Declinaison Tomate Domaine Laroche Chablis Vaillons '07
• Turbot Côtier Domaine Louis Latour Puligny Montrachet '08
• Pigeonneau Château Batailley '06
• Fondant Chocolat Croustillant, Sorbet Cacao and Jus Mousseux Château Doysi Vedrines '06

Goût

• Smoked Bison Châteauneuf-du-Pape Château Mont-Redon '08
• Lobster Michel Redde Sancerre '08
• Wild Loup de Mer Marc Kreydenweiss Kritt Gewurztraminer Les Charmes '06
• Australian Wagyu Château Gloria '03
• Vanilla Poached Pear Château Suduiraut '07

Dessert

• Fondant Chocolat Croustillant, Sorbet Cacao and Jus Mousseux Dark Chocolate, Praline, Cococa Sherbet
• White Chocolate and Meyer Lemon Purse with Blackberry-Violet Sherbet
• Croquant Acidulé Sorbet Citron Lemon Acidule`bite, Lemon Sherbet
• Vanilla Poached Pear with Cassis Mousse and Hazelnut Meringue