Classic French ingredients get an imaginative treatment in Bord Eau’s signature creations.
Rack of Milk-fed Lamb
A sumptuous main course, cooked at a low temperature, homemade harissa, young vegetables with dried fruits and sweet spices sauce.
Line-caught Sea Bass and Oscietra Caviar
Carpaccio with éxotic fruit, piémont hazelnuts and vodka emulsion.
Vanilla and Grand Marnier Souffle
A delicate dessert, slow-cooked with Grand Marnier liqueur and vanilla ice cream.
A chocolate ball filled with seasonal fruits and brittany biscuit and covered with “Valhrona” chocolate sauce.