Dr. Olivier Courtin-Clarins and Norihisa Semboshi, Executive Chef of the Bar Long at the Royal Monceau – Raffles Paris, offer a new wellness menu for autumn. The new menu features vegetables and pseudo-cereals, for a gourmet, well-balanced cuisine. <\/p>\n
The menu consists of two starters, a quinoa and mushroom salad and an octopus carpaccio. The quinoa salad features quinoa, pan-fried mushrooms, eggplant caviar, sun-dried tomatoes and black olives. The octopus carpaccio is marinated in olive oil and lemon, and seasoned with samphire powder. <\/p>\n
For the main course, the choice is between a fish, vegetarian or vegan dish. The fish of the day is baked with seasonal vegetables. The vegetarian dish is ratatouille with quinoa. The vegan dish is a coral lentil dahl with quinoa. <\/p>\n
For dessert, the menu features apple tarte Tatin and fresh fruit salad.<\/p>\n
This wellness menu is an invitation to discover gourmet, well-balanced cuisine featuring seasonal produce.<\/p>\n
To discover this new menu, visit the Bar Long at the Royal Monceau – Raffles Paris, daily from 12 am to 6 pm.<\/p>\n\n\t\t