Restauration
When they are not in the galley on board,our Chefs work their magic at the Shangri-La, share their knowledge giving classes at the Ritz Hotel and officiate in diverse government ministries.
These master chefs thoughtfully prepare in advance, according to your wishes and budget, tasteful menus like the one below.
Menus are subject to change depending on the season, the supply in fresh ingredients and the overall budget.
The chefs : Xavier Deschamps and Christophe Brun Desvernes.
When the number of guests requires a caterer, Gala, Dalloyau or even Potel&Chabot will take charge of the culinary experience.
Restauration
When they are not in the galley on board,our Chefs work their magic at the Shangri-La, share their knowledge giving classes at the Ritz Hotel and officiate in diverse government ministries.
These master chefs thoughtfully prepare in advance, according to your wishes and budget, tasteful menus like the one below.
Menus are subject to change depending on the season, the supply in fresh ingredients and the overall budget.
The chefs : Xavier Deschamps and Christophe Brun Desvernes.
When the number of guests requires a caterer, Gala, Dalloyau or even Potel&Chabot will take charge of the culinary experience.
Menus *
Xavier Deschamps
« Cooking is an art form that should not be misinterpreted »
PÂTÉ EN CROUTE
Lettuce heart with walnut oil
DUCK CONFIT FOIE GRAS
Toasted Parisian brioche
MARINATED SMOKED SALMON
Lukewarm potato salad
LUCULLUS BEEF TONGUE
Romaine heart with cream
NANTUA SOLE FILLET
Creamed leaf spinach
STOVED SAINT-PIERRE
fennel, chanterelles, candied lemon
VANILLA MILLEFEUILLE
ARMAGNAC SAVARIN
Whipped cream
ICED NOUGAT
pistachio/raspberries
Marina de B.
« Cooking is an art form that should not be misinterpreted »
BLANC-MANGER DE LANGOUSTINES
Imperial Sologne caviar and lettuce coulis
WHOLE LOBSTER IN SALAD
prepared tableside
SPIDER CRAB
fennel cream
PEARL LINE BAR
octopus, artichokes and candied peppers mosaic
BEEF
“Laurent” puffed potatoes, herb juice
PYRENEAN MILK LAMB
modern version of a caponata
CASSIS SOUFFLÉ
with COTTAGE CHEESE SORBET
CHOCOLAT
CAFÉ, SERIES OF BISCUITS
ICE CREAMS and SORBETS
of the day
Xavier Deschamps
« Cooking is an art form that should not be misinterpreted »
PÂTÉ EN CROUTE
Lettuce heart with walnut oil
DUCK CONFIT FOIE GRAS
Toasted Parisian brioche
MARINATED SMOKED SALMON
Lukewarm potato salad
LUCULLUS BEEF TONGUE
Romaine heart with cream
NANTUA SOLE FILLET
Creamed leaf spinach
STOVED SAINT-PIERRE
fennel, chanterelles, candied lemon
VANILLA MILLEFEUILLE
ARMAGNAC SAVARIN
Whipped cream
ICED NOUGAT
pistachio/raspberries
Marina de B.
« Cooking is an art form that should not be misinterpreted »
BLANC-MANGER DE LANGOUSTINES
Imperial Sologne caviar and lettuce coulis
WHOLE LOBSTER IN SALAD
prepared tableside
SPIDER CRAB
fennel cream
PEARL LINE BAR
octopus, artichokes and candied peppers mosaic
BEEF
“Laurent” puffed potatoes, herb juice
PYRENEAN MILK LAMB
modern version of a caponata
CASSIS SOUFFLÉ
with COTTAGE CHEESE SORBET
CHOCOLAT
CAFÉ, SERIES OF BISCUITS
ICE CREAMS and SORBETS
of the day
* For information only
Mail : contact@parisboatprestige.com
