SPRING 2013

OYSTERS
The Seven Spciale by Florie Tarbouriech n4, wave-rolled, for 7..27.
Thau Basin, Mediterranean

Tarbouriech Spciale rock oysters n2, dozen...32.

Maison Fonteneau Claire-cultivated rock oysters n3, doz..32.

Gillardeau Papillon rock oysters n5, dozen.......21.

Pierre-Marie Barrau fine rock oysters n2, dozen..22.

Refined in Marennes Olron

Marennes Olron

Gillardeau Spciale rock oysters n3, dozen......27.

Cornou Belon native oysters n00, dozen.............40.

Refined in Marennes Olron

Riec-sur-Belon, Brittany

Tiamaraa Special rock oysters, n2, dozen........26.

Zeeland Extra native oysters, dozen.....................42.

Ireland

Holland

Ancelin White Pearl Spciale rock oysters n2, dozen..30.

Papillon rock oysters served with nori seaweed, dozen..22.

Thau Basin, Mediterranean

subject to availability

Utah Beach, Normandy

subject to availability

Marennes Olron

subject to availability
subject to availability

The Ostra...................................................................................................................................per person...45.

2 Tarbouriech Spciales n2, 2 Gillardeau Spciales n3, 2 Tiamaraa Specials n2,
2 Ancelin White Pearl Spciales n2, 2 Pierre-Marie Barrau fine rock oysters n2, 2 Papillons with nori.

SHELLFISH
Brest Harbour venus clams, dozen....................21.

Large Breton langoustine, per piece......................15.

Blainville palourde clams, dozen........................16.

Extra large prawns, dozen..................................30.

Large clams, for 3...................................................15.

Whelks...................................................................14.
Sea Urchin, per piece...........subject to availability......10.
qnb

Breton lobster, per piece........................................70.

Kamchatka king crab legs.........................Starter..42.
Main.....75.

PLATTERS

The Royal Prunier..............................per person.....70.

2 Tarbouriech Spciales n2, 2 Gillardeau Spciales n3,
2 Tiamaraa Specials n2, 2 Ancelin White Pearl Spciales n2,
2 Pierre-Marie Barrau fine rock oysters n2, 2 Papillons with nori.

The Royal Prunier Crab......................per person...110.

served with Kamchatka king crab leg

The Royal Prunier Lobster..................per person...102.

served with half a Breton lobster

SET MENUS
MATHURIN MENU E 65
Breton sole swaddled in sea-lettuce
and served with a crusted Kig Ha Farz
*
Fillet of John Dory with an apple jus and shellfish rice
*
Apple-calvados tart on a Breton biscuit base
and lightly salted caramel ice cream made
with Bordier butter

PROVENALE ASPARAGUS MENU E 85

Green asparagus velout
with Tsar Nikolaj smoked salmon
*
Fricasse of fresh morels and Provenale asparagus
*
Pan-fried fillet of red mullet with asparagus and saffron
*
Rhubarb dlice with blueberries

LUNCH MENU E 45
Starter * Main Course * Dessert

ALL CAVIAR MENU E 165

Tartare of Atlantic sea bass and oysters with caviar
*
Duo of soft-boiled egg and crushed ratte potatoes
with 'Tradition' caviar
*
Loin of John Dory with spinach and caviar
*
Champagne sorbet with caviar
*
Molten macaron with raspberries

Drinks excluded
As our chef uses only the freshest and highest quality ingredients, please accept our apologies should any dish be temporarily unavailable
A L L P R I C E S A R E G I V E N I N E U R O S A N D I N C L U S I V E O F VAT

SPRING 2013

STARTERS
Saffron fish soup....................................................22.
Kronenhalle Maatjes herrings...............................15.

Soft-boiled eggs with Tradition caviar...................29.

The Christian Dior egg..........................................38.

Smoked salmon tartare with seaweed...................19.

Tartare of Atlantic sea bass and oysters ................55.

with Tradition caviar

Squid and thyme fricasse....................................32.

Crushed ratte potatoes....................Starter..........Main..

with Tradition caviar...........36. .............70.

Bottarga with aubergine, croutons,...........................29.

sesame and paradise pepper
Green asparagus with
a chervil vinaigrette..........................................35.
Tradition caviar.............................................48.
Gambas pan-fried with ginger, fennel and piquillos...34.
peppers, served with a yellow pepper sauce

Warm salad of Breton lobster ...........35. .............68.

dressed with walnut oil and Espelette hot pepper
Tsar Nikolaj .......................................25. .............46.
tenderloin of smoked salmon
The Gourmet Balik Selection ...........37. .............54.

Tsar Nikolaj tenderloin, nori-wrapped fillet, dill-marinated fillet,

tartare and Balik pearls

The Royal Selection..........................62. .............80.

As per the Gourmet Selection, served with an oval of Tradition caviar

PRUNIER CAVIAR
dvfbdg

Prunier is proud to produce its own French caviar in Aquitaine.

30g

50g

125g

250g

Tradition.....................52.......87.......212......404.

Tradition caviar possesses a unique flavour, redolent of hazelnuts.

Paris........................105.....174......424......808.

The low salt content of Paris caviar gives it a very delicate taste.

Saint-James................105.....174......424......808.

Saint James caviar has real character thanks to its evocatively briny flavour.

Hritage...................209.....348.......848....1615.

This rare caviar is distinguished by its large grains and clear colour.

according to season

subject to availability

MAIN COURSES
Pan-fried red mullet with tomatoes,........................45.
piquillos peppers and saffron

Lamprey eel in a bordelaise sauce of red wine .....52.

and leeks

Line-caught cod, served Colbert-style....................30.

with a nori sauce

Crisp-skinned steak of wild Atlantic sea bass served.65.

with a truffled meat jus and celeriac pure

Poached skate with capers........................................39.

Loin of wild turbot served with a girolle mushroom.72.

fricasse

Satay-roasted John Dory with baby spinach .........58.

and a balsamic-olive oil sauce
Extra large Dover sole from Brittany.......................69.
served belle meunire in brown butter, lemon and parsley

Excluding breeding season

Served whole or filleted to order

subject to availability

Seafood bourride................................................58.
***

Fillet of beef served Boston-style...........................47.

in a meat jus with breadcrumbed oysters
Prime Limousin beef

CHEESE
Spring 2011 Comt.................................................15.
French cows milk cheese

Real Stilton.............................................................15.

British cows milk cheese

DESSERTS
Mango with pineapple-ginger sorbet..........................18.

Rhubarb dlice with blueberries.............................15.

Chocolate cream with shards of pistachio meringue.16.

Caramelised tarte tatin with vanilla ice cream........16.

and sour cream

Molten macaron with raspberries...........................18.

Mini babas in a pia colada sauce.........................17.

Emile Pruniers petits pots de crme......................15.

Apple-calvados tart on a Breton biscuit base.........16.

and lightly salted caramel ice cream made with Bordier butter
g

A L L P R I C E S A R E G I V E N I N E U R O S A N D I N C L U S I V E O F VAT

Paris Caviar arrives - what a catch!

With the start of the sturgeon fishing season
comes a unique opportunity to discover
Pruniers Paris caviar.
As early as 1925, Pruniers restaurants were
the only establishments in the world to
receive their caviar within 24 hours of its
preparation.
Today, Prunier offers you the chance to share
the exhilarating experience of enjoying caviar
that was caught just a week earlier and to
appreciate its freshness in full.
An exclusive recipe which allows each egg to
conserve 100% of its oil content gives Paris
caviar an inimitable and very special taste.
Available until the end of May.