Cécila’s pick-up menu
It is under this evocative name of the instant that Mélanie Englebin invites you to discover a totally plant-based Menu in dialogue with the Equinoxe Menu which integrates meat, fish and shellfish. “For me it is not a question of contrasting the two Menus served at the same table but of offering a related experience allowing guests to discuss their tasting” comments the Chef. Throughout the services, the Pick-up Menu reveals sophisticated and crafted dishes to invite you to an unsuspected discovery of plants – vegetables, flowers, fruits and herbs. Mélanie also explores varieties of soft, sweet, iodized seaweed, chosen according to associations and seasons – such as, at the moment: Dulse Risotto Cabbage Rave. Between the two Menus, the Chef lists the variations according to a range of textures, aromas and flavors that she will have carefully explored such as this example: Jerusalem artichoke Hazelnuts from Piedmont/bergamot/dulse for Picking and Bouchot Mussels Hazelnuts from Piedmont/Jerusalem artichokes/bergamot for the Equinox. An absence of division which is the spirit of Cécila’s cuisine and expresses the know-how, the insatiable curiosity of Mélanie Englebin!
Marie’s dessert of the year
It is a raspberry at the heart of a dessert which was precisely noticed by the Gault&Millau guide, offering Marie Trignon a recognition that La Roseraie customers have long attributed to La Roseraie when they talk about the art of the dessert declined by the Chef! This “Masterpiece of indulgence” delicately features chocolate tiles, kirsch sabayon, sorbet, cocoa nibs, ice cream and Tahitian vanilla: this is the full expression of the combinations that are both subtle and delicious. loves the Chef. A traveler as well as meticulous, daring and classic without any contradiction, Marie gives dessert a real importance on the Menu: “Two out of five or six services are devoted to it. Nothing makes me happier than to serve the fresh ice cream that will accompany dessert and seeing the smiles of the guests at the table” smiles Marie. Between soft and crunchy, lightness and intensity, freshness and creaminess, it is a deft variation of sensations that initiates the desserts created by the Chef. The amazement of the eyes and the emotion of the tasting are certainly the beginnings of the unforgettable moment of dessert at La Roseraie.
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www.cecila-restaurant.com
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