Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Caper Beurre blanc: in a saucepan, add 15 ml dry white wine, chopped shallots and 2 black peppercorns. Reduce to half and strain. Add capers and finish with chilled butter. One cube at a time to make it an emulsion. Add a light squeeze of lime. Keep warm
Lightly season the sea bass and wrap it with Parma ham. In a medium hot pan, sear the sea bass from all sides and then roast in the oven at 180 Celsius till cooked.
Meanwhile blanch the vegetables (beans, asparagus, and broccoli).
Mashed potatoes: boil the peeled potatoes and sieve through fine chinois. Add butter in pan and mashed potatoes. Lightly season with salt and finish with cream.
Saute zucchini and blanched vegetables in a pan. Season.
Bell pepper and tomato pistou: roast the bell peppers till skin is charred. Cool and remove skin. Cut it into brunoise. Half the cherry tomatoes. In a sauce pan, warm a teaspoon of olive oil and add cherry tomatoes. Remove from heat and add bell pepper. Season with salt, black pepper and a pinch of sugar. Finish with chiffonade of basil.
Leek crisps. Finely julienne leeks. Lightly dust with some corn flour and deep fry till crispy.
To serve, plate mashed potatoes, and place Parma wrapped sea bass on the bed of saute vegetables. Pour caper beurre blanc on top of sea bass. Garnish with leek crisps. Drizzle bell pepper and tomato pistou on the plate.