2 Michelin Star Dinner with Chef Lionel Rigolet

Low Temperature & Sous-Vide Cooking at Constance Ephelia Seychelles 

Tuesday 11th November 2014, Cyann restaurant

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Red snapper ceviche, vodka espuma

Champagne Barons de Rothschild Brut

 

Young rabbit saddle and its rosemary flavored roll

Goose foie gras, dressing with scents from Vaucluse

Champagne Barons de Rothschild Brut

 

Etelis fish and red shrimp, Sardinian pasta,

Pondichery pepper and fennel seeds

Mulderbosch sauvignon blanc 2013

 

Grilled rack of venison with coffee oil

Arabica sauce, French endive, parsnip, pickled onions

Ornellaia Le Volte, 2010

 

Cocoa shortbread and Uganda 80% chocolate

Creamy passion fruit mousse, raspberry, ginger and lime sherbet

Noe, 30 years old sherry, Gonzalez Byass

 

This event is sponsored by Constance Ephélia Seychelles and ISPC (Seychelles) Ltd.

 

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