Spring is arriving to Allégorie’s menu
Among starters, the scallop becomes raw again, surrounded by multiple fresh elements, and is stripped of its winter companions: pear, truffle, and salsify. The spring foie gras will be served “poëlé”, garnished with strawberry (and corn) in various textures. Asparagus, with bear’s garlic and carbonara sauce replace Jerusalem artichokes.
Among the main courses, sea bass is replaced by sea bream, and is accompanied by peas and morels. “THE chicken”, as some guests call it, is back in place of the duck, but served, like him, in two services, and garnished with artichokes and basil. It will continue to be cooked at a low temperature, and served with crispy skin, and will undoubtedly remain an emblematic dish of Allégorie, ordered by many customers.
