Real French Summer Menu At Bouchon Restaurant
Redaktor, 2 June 2015
The chef of the Bouchon Restaurant Fabrice Lecoin performed an updated summer menu on he first day of June.
Salad with herring and vegetables with Borodinskiy chips and yogurt dressing with horseradish, warm salad with chicken liver and bacon have been added to cold appetizers.
The national French hit among hot courses, Monegasque pasties Barbajuans will be competitors with Merguez sausages, couscous and vegetable tagine, ratatouille with crispy goat cheese stick.
A special attention is worth paying to cheeses and pates such as young home cheese and pork pates with onion jam are made by Fabrice himself and recommended as accompaniments for wine or as independent dishes.
Hot courses now include dorado fillet with artichokes topped with fennel sauce, seasoned halibut steak, baked barramundi with fresh thyme, carrot, radish, tomatoes, zucchini and leek.
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