The Chef's Cuisine
The Bellevue’s menu offers a glimpse of the diversity of France’s finest products, with a flavour of international cuisine. Blue prawns from New Caledonia sail amidst an Argentinian chimichurri sauce. Marinated red tuna tataki is electrified by a Japanese wasabi mayonnaise. The line-caught sea bass is caressed by a vine leaf beurre blanc. The quasi de veau is accompanied by artichokes barigoule, a ratatouille-like Sicilian caponata and a Spanish sherry and Pedro Ximenez vinaigrette. We end the meal lightly with a red berries and crispy meringue vacherin to share.
