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Chef Bruno Doucet at Long Beach

November 10 2017

« …my ‘cuisine’ is based on 3 elements : the product, the seasoning and the cooking. »
 

Owner of several restaurants in Paris, Bruno Doucet is a French chef attached to the bristronomic movement. However, he insists on his personal philosophy: «Whatever the terms used, the essence of my cooking is based on three elements: the product, the seasoning and the cooking». In his Parisian restaurants, Bruno Doucet, proposes a true bistro cuisine, sincere in the choice of products, gourmet and precise.

Born in Tours in a family of hunters, with grandparents who produced goat cheeses, Bruno Doucet has long hesitated between becoming an astronomer or a cook. Inspired by the game dishes that are inseparable from the hunting season, the future chef is learning from the great names of French gastronomy: Charles Barrier in Tours, Jean-Pierre Vigato and Pierre Gagnaire. A no-fault route. In his Parisian restaurants (La Régalade Saint-Honoré, La Régalade Conservatoire), the chef seduces thanks to generous dishes, highlighting the work of talented producers, and renewed frequently. Plates that honor the different French terroirs, sweeping the entire country.


Sapori

MENU FROM CHEF BRUNO DOUCET

17th, 18th and 19th of November

Starters
‘Gelée’ of fish soup, lobster and citrus avocado Rs 850 / HB 550
Roasted duck ‘foie gras’, served cold ‘Apicius’ style Rs 890 / HB 590
Marinated scallops with lemon-olive oil, passion fruit and green apples Rs 890 / HB 590

Main courses
Line caught ‘Ombrine’ filet, cauliflower mousseline with roasted pumpkin seeds Rs 990 / HB 690
Roasted rack of lamb and eggplant cannelloni with lamb shoulder, onion cumin and mint Rs 990 / HB 690
Stuffed quail with ‘foie gras’ and ham, natural jus with red wine Rs 1490 / HB 1190

Dessert
‘Riz au lait’, with vanilla, pineapple, vodka-lime juice Rs 390 / HB 190
‘Guanja’ chocolate quenelle, ‘crème anglaise‘ with Earl Grey tea, almond brandy snap Rs 450 / HB 250

TASTING MENU
5 courses Rs 3200 / HB 2200

Amuse Bouche
Roasted duck ‘foie gras’, served cold ‘Apicius’ style

2nd course
‘Gelée’ of fish soup, citrus lobster and avocado

Or
Creamy rissotto with squid ink, sauteed shrimps with ham, garlic and parsley

3rd course
Roasted rack of lamb and eggplant cannelloni with lamb shoulder, onion cumin and mint

Or
Stuffed quail with ‘foie gras’ and ham, natural jus with red wine

Pre dessert
‘Riz au lait’, with vanilla, pineapple, vodka-lime juice

Dessert
Guanja’ chocolate quenelle, ‘crème anglaise‘ with Earl Grey tea, almond brandy snap
 

For your reservation, please contact on : 4011919 Ext : 6200

*HB : Half Board

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