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Le Bristol
carbonara style, smoked bacon emulsion, black truffle and girolles
a tartar of ""green zebra"" , a soup of ""pineapple"" tomato and a sorbet of ""ox's heart""
in a green tomato juices and coriander aspic, studded with spots of coral and tarragon mayonnaise
just cooked, emulsion of foie gras, juices of langoustines heads and citronella
tender, almost ""melting"" , anchovies, capers and sweet pepper sauce
with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese
chilled with a tomato gazpacho, slightly spicy avocado cannelloni
in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos
with an aubergine roasted in a courgette flower, yellow pepper and argan oil sauce
filled with crayfish, mushrooms and spinach, crayfish juices with a touch of cream
""meuniere"" studded with spanish cured ham, clams and southern leeks fishbone essences
lemon and coriander, purple artichokes with cockies and razor shells sauce
southern vegetables with baby squid sauteed with basil, crostini bread spread with anchovy
roasted with spices sweet potatoes and foie gras shredded leg meat and fruit ""croque en bouche""
braised with dried fennel carrots with gingerbread and lemon cooking juices
poached in a bladder with crayfish steed variety meats green asparagus and girolle mushrooms in ""vin jaune""
roast in nori crumbs pureed kohirabi wild herbs gnocchi
roasted tandoori style sausage of smoked octopus spilt-peas pureed with ground oil
chilled with a toamto gazpacho, slightly spicy avocado cannelloni
with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese
in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos
braised with dried fennel, carrots with gingerbread and lemon, cooking juices
green apple, lemon and basil, wild strawberries elixir
liquid cocoa, thin file like wafers and gold guilded sorbet
light and drained clotted cream-cheese, thin fave cookies, strawberry coulis
sorbet, soft hibiscus jelly and an almond flavored meringue cake
crispy shortbread biscuit, roasted hazelnuts ice cream of infused coffee, emulsion of caramel mixed with spices
liquid cocoa, thin tile like wafers and gold guilded sorbet
caramelised delicately wrapped with praline, very light mousse, jivara ice cream
green apple, lemon and basil, wild strawberries elixir
roast with pasta negra ham, parsley juices with a hint of garlic
candied with figs and raisins, toasted brioche bread
stuffed with girolle mushrooms, fishbone essences creamed with ""vin jaune""
smoked with juniper wood, red cabbage and chestnut juices
candied tobacco leaves from the adour
poached with spices, black currant juice, speculoos biscuit ice cream
Menu for Le Bristol provided by Allmenus.com
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