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Chef Paolo Sari has just unveiled his autumn menu, which gives pride of place to Provencal flavors
After a summer season devoted to the sea and to sunshine-filled fruit and vegetables, chef Paolo Sari journeyed to the heart of Provence to find inspiration for his new menu, which focuses on autumn products.
The menu includes "pan-fried goose foie gras with a taste of the orient and a medley of apples - confit of Golden Delicious, compote of Pink Lady and espuma of Granny Smith, "Creamy pumpkin soup and roast scampi tails with sage and bacon," "Three-Duck Evolution: Muscovy duckling with orange, confit of duck thigh and pasta with citrus" or the dessert "Discovering autumn apples and pears" and "Just chocolate" …
A selection of home-made bread is available every day.
Organic products are also on the menu, such as the 100% organic menus of the day and some organic wines and champagnes.
Photo credits: Monte-Carlo SBM
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