EGG 65°, BEARNAISE, STEWED VEGETABLES, COLONNADE LARD, CRISPY BREAD
Cook the eggs for 1.30 minutes at 65° in stabilized water with the help of a roner
Seasonal vegetables your choice, whipped and cook them in a casserole with extra virgin olive oil, butter and poached garlic. Salt them with Maldon salt.
3 slices of colonnade lard cooked quickly on a charcoal grill
100 g lukewarm clarified butter
50 g egg yolk
Reduction of red vinegar, shallot, black pepper and tarragon
Whip the egg yolks with 30 g of reduction in a bain-marie then add the butter until a smooth mayonnaise is formed.
Cut the bread into thin slice, spread it on an oven tray. Dress with extra virgin olive oil. Dry at 140¡ for 7 minutes.
Arrange the vegetables on the side of the plate, place the egg gently in the center and cover with Béarnaise sauce. Finish with lard and crispy bread
Available every Sunday for lunch at the Armani/Bamboo Bar