Once again, Topaz is delighted to be able to bring to you one of the world’s great gastronomic talents for an exceptional evening of fine French and international cuisine on 15 June. Joining the roster of Les Étoilés Michelin du Topaz, Chef Hervé Rodriguez will be setting Topaz’s tables alight with vibrant, dynamic dishes that sparkle while delicately tuned flavours astonish.
After a career that took him through some of France’s most highly rated kitchens, Chef Rodriguez’s latest venture sees him at the helm of MaSa restaurant in west Paris’ chicest suburb, Boulogne-Billancourt. Within just ten months of taking over the restaurant in 2012, Chef Rodriguez won a Michelin star, his third as chef de cuisine, and second as an owner/chef.
On Thursday 15 June, he will prepare a menu for Topaz’s guests that reflects the dishes on which he has built his reputation, kindly find below the menu.
Tickets for the evening are just $85 net, or $130 net including our carefully selected wine pairings. Reservations will be essential for this exceptional event, and can be made by telephone: (081) 333 279, or email: reservation-topaz@thalias.biz.
Menu:
AMUSE-BOUCHE
Crème delicate de chou-fleur
surmontée d’une émulsion de lait de café
Chef Rodriguez’s signature cauliflower cream with an intense espuma of cappuccino crown
Champagne Brut, Duval Leroy
PATIENCE
L’œuf d’une heure dans une sauce basque aigre-douce ornée d’une julienne de jambon ibérique
The perfect egg with spears of Pata Négra ham dressed in a sweet and sour red coulis
Champagne Brut, Duval Leroy
ENTRÉE
Escalope de foie gras poêlée accompagnée d’un tarama d’anguilles fumées éclaboussée d’encre de seiche sur un lit de Fregola
Pan-seared foie gras with a smoky eel taramasalata and dash of sepia on a bed of Fregola pasta
Lavau, Village Valréas Blanc AOC 2011
POISSON
Dos de Cabillaud de la Croix Saint-Gilles sur une partition d’un coulis de potirons aux fruits de la passion, de fève Tonka et d’un gel de Jasmin
Cod fish fillet on a swirl of pumpkin and passion fruit, tonka bean foam and Jasmin gel
Lavau, Village Valréas Blanc AOC 2011
VIANDE
Filet de canard de Challans à l’unilatéral, pot-pourri de cerises, aubergines et olives noires
Roasted Challans duck fillet with a dark bouquet of cherry, aubergine and black olive
Château Haut-Blanville, Close de la Plénitude 2009
PAUSE SURPRISE
Sorbet de concombre et d’Aloe Vera sublimé de Caviar d’Aquitaine
Soothing aloe vera-cucumber sorbet with Sturia caviar
Château Haut-Blanville, Close de la Plénitude 2009
DESSERT
Un essai artistique sur deux notes : chocolat Guanaja Grand Cru, et le piment Piquillo
A two-step voyage: Guanaja Grand Cru chocolate with sweet piquillo pepper
