M(ag)
The world of
Tour d'Argent
Creation
The Forêt-Noire by the Boulanger de la Tour
A perfect balance between the intensity of 72% dark chocolate and the indulgence of Amarena and Morello cherries, enhanced by a light mousse and a Madagascar vanilla whipped cream. A tribute to pastry craftsmanship, to be enjoyed without delay.
Creation
The confit duck leg at the Rôtisserie d’Argent
At la Rôtisserie d’Argent, the confit duck leg is an essential dish, prepared daily by our Chefs with traditional expertise. Slowly confited in its own fat for a tender and melt-in-the-mouth texture, then grilled to achieve a crispy skin, it is served with sautéed potatoes and a rich reduced jus.
Creation
Chef’s recipe : line-caught sea bass
Chef Yannick Franques presents a new creation : line-caught sea bass. Pan-seared to perfection, the fillet is served with cauliflower and toasted almonds. A silky saffron sauce from Île-de-France enhances the dish beautifully. A refined creation now available on the restaurant’s menu !
