Monday 28 May 2018: 4 hand dinner with the Romain Puzadoux Chef
The chief came straight from Brest in the evening, the stoves of the Restaurant Imaginary to make an exceptional dinner at Restaurant Seasons.
Romain Puzadoux is the guest of Julien Diaz for a four-hand dinner with unexpected flavors!
The « crop shock » imposed: butter of Echiré or olive oil of La Farre the Olives?... Shells Saint Jacques or Eightres de Camargue? Guémené or Figatelli? Chouchen or Pastis? 😉
As many questions as the two accomplices have asked you to prepare an exceptional dinner that will highlight products that are rarely used at Saisons...
When Brittany comes to the Mediterranean, don't miss it!
OUR MENU
100€
Prix par personne, hors boissons
Step 1
Roasted flowers, seaweed butter, ink, roasted garlic oil, wild fennel
Step 2
Candied pig shoulder, marinated abalone, purple asparagus Saint Martin de Crau
Step 3
Blue lobster lasagnette, pacchino tomato, lime, fresh thyme, coral foam
Step 4
Rabbit Rable Chartreuse, cooked with white beer, peas, fowls and hulls
Step 5
Strawberry Cléry, rhubarb, Breton sandbread with salt flower & sorbet milk ribot
THE VIN FORFEIT
45€
Price per person
1st wine
Alsace A.O.P. Pinot gris
2nd wine
Northern Rhône Valley A.O.P. Saint Peray white
3rd wine
Mâconnais A.O.P. Pouilly White fleece
4th wine
Loire A.O.P. Saumur rouge 2015 Dne Guiberteau
5th wine
Provence Château Revelette
Une date à marquer d'une pierre blanche !
As you know, we regularly organize themed evenings but these evenings are exceptional and we have very few seats, which is why we recommend you book your table in advance.
