gout de france - Park Plaza

21 mars 2017 - Pink lyonnaise pralines tart, lime sorbet. Or. Le Mont Blanc, chestnut cream, meringue. French cuisine executed by Head Chef Walter Ishizuka.
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GOUT DE FRANCE 21ST MARCH 2017

3 Course Menu - £29 STARTER Gateau de foie de volaille a la lyonnaise, spicy tomato sauce OR Oeufs en Meurette on brioche toast

MAIN Beef Bourguignon, buttered pomme puree, baby onion, carrot, lardons, Paris mushrooms Or Lemon sole Fernand Point style, squid ink tagliatelle, tomato, mushrooms

DESSERT Pink lyonnaise pralines tart, lime sorbet Or Le Mont Blanc, chestnut cream, meringue

French cuisine executed by Head Chef Walter Ishizuka Follow us and post your best dishes @BrasserieJoel #brasseriejoel