Le Jardin des Sens
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 Jacques et Laurent Pourcel  Grand Chef Relais & Châteaux Le Jardin des Sens - France |
Chef's Recipes
Salad of the Vegetables of the Day, with Olive Oil and Herb Bouquets
Basil Vinaigrette
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Walnut Oil Vinaigrette
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Pineapple Ravioles with Raspberries
Spiced Vinaigrette
Vinaigrette with Shellfish Jus
Verbena Sorbet
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Steamed Dublin Bay Prawn Ravioli
Thai Style Pot-au-feu with Foie Gras
Basil Vinaigrette
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Walnut Oil Vinaigrette
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Pineapple Ravioles with Raspberries
Spiced Vinaigrette
Vinaigrette with Shellfish Jus
Verbena Sorbet
Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Steamed Dublin Bay Prawn Ravioli
Thai Style Pot-au-feu with Foie Gras
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