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BRAHIM SAIDIPrivate chef

FR

Gallery

A selection of dishes

Plates sent during service, in restaurants and for private tables. They show the style of the house rather than a fixed list: your menu is written with you, around what the season offers.

Roasted white asparagus, hazelnuts and orange sauce — 01 — Asperge

Strawberry dessert with meringues and red gel — 02 — Fraise

Grilled octopus, squash purée, butternut and hazelnuts — 03

Roast duck breast, figs and rich jus — 04

Mousseline, grated black truffle and Jerusalem artichoke crisps — 05

Seared scallops, diced apple and emulsion — 06

Seared fish, creamy risoni, foam and lime zest — 07

Cured tuna, beetroot, foam and pistachios — 08

Cured fish, tomato and foam on a blue plate — 09

Long-cut grilled aubergine, tomatoes and herbs — 10

Grilled leeks, radish, watercress and sea grapes — 11

Seasonal salad, pink-cooked meat and seeded tuiles — 12

Crisp sweetbreads, baby gem and peas — 13

Shellfish, orange emulsion and pickled vegetables — 14

Seared scallops, emulsion and micro herbs — 15

Cured salmon, green asparagus, radish and foam — 16

Flambéed crêpes Suzette, orange segments and zest — 17

Vanilla vacherin, mango and sugar tuile — 18

Plating with tweezers: lentils, carrots and shellfish — 19

Available across France and abroad on request.