For a trip report: see http://www.flyertalk.com/forum/showthread.php?t=664627
TRADITIONAL SERVICE
Choice of Hors d'Oeuvre
. Marinated shrimp and salmon with dil accompanied by enoki mushroom and fresh seasonal salad
. Chicked roulade served with Mexian-style vegetable salad and mixed salad.
Choice of Main Courses
. Grilled tournedos of beef accompanied by broccoli, bell peppers and mashed potatoes with onions and apples
. Fillet of cod with sea urchin sauce, pappardelle pasta with chives, sauteed spinach and cherry tomato
. Plat du jour: "beef gal bi" - short ribs of beef are marinated, then cooked in a spicy sauce of garlic, shallots, soy sauce, oil and sesame seeds. This traditional dish is served with steamed rice, pak choy and chap cahe, a Korean vegetable medley.
Our Special Selection of Cheese
Assortment of Desserts
Raspberry mille-feuille, pecan tart, sherbet served with cookies, choice of fresh fruit.
Expresso is served at our bar Espace
Express Service
If you would like more time to work or relax, this chilled meal is offered in place of the traditonal service: Hors d'Oeuvre of your chice, our special selection of cheese and pastry.
BUFFET
A snack buffet will be made available at the bar
Asian noodles, sandwiches, kimbap, cookies, baskets of fresh and dried fruit
MEAL SERVICE
Hors d'oeuvre
Mimosa salad
Choice of Main Courses
. Oxtail paermentier served with carrots and parisienne zucchini
. Sauteed chicken with oysters sauce accompanied by vegetable fricasse and Chinese noodles
Dessert
Creme caramel
A selection of cheese is available upon request
WINE LIST
Champagne
Duval-Leroy Fleur de Champagne 1er Cru
White Burgundy
Chalonnais Rully 2004 Domaine Jaffelin
Red Rhône Valley
Côtes du Rhône Villages Vinsobres ‘Les Cornuds’ 2003 Perrin et Fils
Red Bordeaux
Médoc Château de Saint Christoly 2003 Cru Bourgeois