A magical end to the year is in store at Maison Blanche
“Cloud of pearls” in the sky over Maison Blanche avenue Montaigne
A polar cold is blowing through Maison Blanche as Christmas approaches.
Our Chef Fabrice Giraud and his Pastry Chef Paul Donore surprise us once again with a most enchanting Yule log.
New Year 2017: “Paris Mon Amour
For the festive season, magic is in the air at the Maison Blanche restaurant.
Whether on the plate or in the air, the Maison Blanche team is dressed to the nines to help you make the most wonderful transition to the new year 2018…
While Paris has just been named the host city for the 2024 Olympic Games, Maison Blanche is putting the capital of romance in the spotlight with the theme “Paris Mon Amour” at its traditional December 31 party. What better way to soak up the charms of Paris than with a dazzling view from the rooftops of the Théâtre des Champs Elysées of its symbolic monuments, the Seine and the lights of the prestigious Avenue Montaigne! Let yourself be carried away for an evening by the sounds of Parisian melodies. A clear nod to Josephine Baker, and her song “Paris mes amours”, who made her debut at the Théâtre des Champs Elysées in 1925, surprising her audience with her very own way of moving. To complete the festive ambience, our Chef Fabrice Giraud has created a menu magnifying the products of our sweet France: foie gras, lobster, turbot, mandarin imperial … enough to surprise and amaze you!
Christmas menu – December 24, 2017
Green-coated scallops, truffle contisée, tangy cider vinaigrette
Foie gras de Vendée like a beggar, with dried fruit and Christmas chutney, cooked wine jelly
Langoustines in ink butterfly pastry knot, Sofrito sauce, parmesan and baby vegetables
Duck de Challans En pithiviers aux pistaches et truffes, champignons des bois, sauce au vieux madère et jeunes pousses de mesclun
Victoria pineapple in fine shavings, perfumed black pepper syrup, meringue and coriander sorbet
Nuage de perles” log with marrons glacés, coconut, Malibu and passion fruit coulis
New Year’s menu – December 31, 2017
Foie gras de Vendée En royale, dashi jelly, earth and sea broth with a light smoky taste
Lobster and sweetbreads layered and shellfish parfait, young leeks with caviar
Organic farm egg with truffles Poached potato emulsion and spicy juice, slices of melanosporum truffle
Admiral-style wild turbot, scampi cream, glazed mushrooms and steamed potatoes
Venison with tangy vinette thorn and pepper leaf, glazed salsify and cabbage ravioli
Brie de Meaux matured by Mme Quatrehomme With dried fruit, mendiant style
Imperial mandarin Light cream, disguised mandarin segments, imperial mandarin sorbet
Norwegian omelette flambé with prunes, armagnac, honey ice cream and Périgord walnut cookie
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