Restaurants & Bars 1

Sneak Peek at Pierre Gagnaire 12/31 Menu

cabrales | Dec 4, 200305:13 PM

An e-mail sent out regularly by PG to persons on the e-mail list (you can join through the website) gives a hint at some parts of his menu for dinner on 12/31/03.

Like other menus on the website, the menu is partially obscured for each course. However, we can tell the following:

-- Course 1, "rteau...Medallion de h". I believe this is a dish involving a certain French crab (torteau) and lobster medallions (homard).

-- Course 2, "oudin blanc de Saint-Jacq". This is likely a play on boudin blanc, a sausage that usually includes certain meats, but made using scallops (Saint-Jacques).

-- Course 3, "de Cheval" ... Petits coq". Likely a mushroom called pied de cheval and small clam-family-like items that have shells (coquillages).

-- Course 4: "ons de truffes noires mel". Difficult to discern what the preparation is (perhaps "batons" -- sticks, or "croutons"), but this dish contains black truffles. The beginning of the final word included in the excerpt could suggest "melisse" (lemongrass), "melon" or could be the word "melange" (mixed/mix). None of those possibilities fits particularly well.

-- Course 5: "Gambas de Palamos...". Large shrimp from Palamos, preparation unclear.

-- Course 6: "e prise d'oursin aux algu". Something with urchins and seaweed (unclear whether seaweed is in presentation or in the dish).

-- Course 7: "filet de boeuf waygu" This is misspelt on the PG excerpt, but the beef is Wagyu.

-- Course 8: Grand dessert Pierre Gagnaire (the usually litany, not necessarily in a positive way, of desserts)

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