Some Amuse-Bouche first. Starting with Gougere, puff pastry with Swiss Cheesse, garnished with onctuous Basil whipped Cream, Italian Proscuito and Freh Asparagus. Keep going with Duck Magret ( Thick duck breast). Ending with a real French Macaron (Almond Powder Biscuit) stuffed with Pistachio light Mousse. Bon appetit, your tonight Chef, JEAN
Gougere is a petit Chou (puff pastry), filled with asparagus, Proscuito, and Mascarpone Chantilly with Basalmic Glaze.
Roasted Magret, with Orange Sauce, Caramelized Pear, Sweet potatoes purée et Liver Mousse Duck.
Pistachio Mousse, Fresh Raspberries, between Two Macaron Biscuits