Take a look at the Menu that you can enjoy from our guest chef Florent Courriol for the XIX Festival Gourmet International from 15-23 of November at Thierry Blouet Cocina de Autor

1. Menu Mexique
Amuse bouche
Entrées
- Season organic tomatoes with sumac
- Organic poached egg fried, wasabi cream and smoked salmon
- Poached asparagus, crayfish salad and foie gras, orange and ginger reduction
- Finland foie gras, rhubarb cake with hibiscus, blossom and crunchy apple
- Oyster piece iced with soy sauce, macaronis, morels and foie gras
- Small fishing squid in carbonara style
Poissons
- Scampi langoustine in caramelized cauliflowers, creamy tamarind juice, Kumbawa “guacamole”
- Cod confit petal with Sichuan pepper, gooseberry pulp, peas and fresh coconut emulsion
- Sole meuniere, swiss chard with parmesan, artichokes and shellfish emulsion
Viandes
- Beef medallion, candied beet with ginger, cherry, teriyaki, condiment, “sangria” reduction
- Roasted quail and foie gras with cabbage; Ratte potato puree with butter
- Confit lamb shoulder, olive oil, confit garlic and potato balls
Desserts
- Crispy passion fruit ravioli, sparkling orange jelly, mango sorbet and Asian minestrone
- Bitter chocolate tart, coffee crème brûllè and sweet chocolate ice cream
- Deconstructed tiramisú
- White chocolate bugnes, confit ginger, milk and aniseed emulsion