After one week of the much needed Spring break, we are back at Ferrandi and ready to contribute 110%. We have lunch service only on Wednesday, so there is no room for mistakes or for improvement, as the following day is Labour day and we are off duty :)
Spring has settled in Paris and our menu welcomes the beautiful spring vegetables. We learned how to clean crabs, debone the lamb saddle and many other techniques.
Pick of flavours: Spring vegetables as starter dish, so fresh and crunchy with raw vegetables
Lunch menu at Le Premier restaurant
Spring has settled in Paris and our menu welcomes the beautiful spring vegetables. We learned how to clean crabs, debone the lamb saddle and many other techniques.
Pick of flavours: Spring vegetables as starter dish, so fresh and crunchy with raw vegetables
Lunch menu at Le Premier restaurant
- Starter - Spring vegetables with fresh goat cheese
- Fish - Crabmeat salad with aspargus pannacotta
- Meat dish - Lamb saddle with spinach and rocket filling, cannelloni with goat cheese espuma, eggplant and squash
Recipes available upon request.
Happy reading,
Maison Emil Paris :)
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| Flavourful fresh dish |
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Fresh cheese, dried olives
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| Preparation |
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| With asparagus pannacotta |
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