Le 1920 (Menu)

373 Chemin des Follières, Megève
+33 4 50 78 62 65

Entrees
Giant Britanny langoustines served two ways | Watercress and Piemondt hazelnuts
72
Duck foie gras from the Landes region with black truffle, ‘opera’-style | Marinated scallions, shallots, lamb’s lettuce and seasoned toast
75
Baby leeks with gold caviar | Chervil cream and crunchy toast melts
65
Alba white truffle cannelloni
75
Fish dishes
Roasted deep-sea turbot | Le Touquet potatoes, Vallée d’Aoste Lard d’Arnad and carbonara velouté
85
Britanny lobster cooked in a lightly salted butter from the Ferme des Trente Arpents | Vegetable pickles, tempura claws and Madras curry sauce
89
Grilled scallops with Alba white truffle | Slow-cooked cauliflower with ‘sauce à l’or blanc’
75
Filet of seabass | Meunière-style abalone with persillade
83
Meat dishes
Roasted free range Pigeon | Gourmet toast – a favourite of my childhood
79
Bresse chicken with roasted black truffle | Black truffle garnish (for two people, 1-hour preparation time)
85
Pascal’s chicken with Alba white truffle | Creamy parsnips, crispy wings and confit egg yolk
85
Game from Mandegris / Braised cabbage and mogettes beans from Vendée with black truffle
170
Slow-cooked and crusty porc with black truffle / Le Touquet potatoes cooked with Brie Edmond de Rothschild
89
Cheeses
Brie Edmond de Rothschild with black truffle
29
Desserts
Winter 2018 ‘Paris-Brest’
29
Alba white truffle ice cream | Mexican vanilla, roasted almonds
29
Doyenné du Comice pear with yuzu | Juniper berries, flambéd with Williamine
29
Amalfi lemon surprise / Marinated citrus fruit, farmstead fromage blanc
29
Amelonado chocolate from São Tomé
29

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