Thank you Nicolas Milliot, tu nous as enchanté by Hôtel★★★ restaurant gourmand Coco Lodge Majunga.
Thank you Nicolas Milliot, tu nous as enchanté by Hôtel★★★ restaurant gourmand Coco Lodge Majunga.
At the outset, YES, Many thanks to Nicolas Milliot, all the kitchen team who has worked very intensively on 04 days, to the entire team of the bar-restaurant which has many given to its 4 performances and a big thank you to all those who came to the coconut LODGE to discover this great CHEF.
Nicolas Milliot departed yesterday Sunday after 5 intensive days in the kitchen where the team has learned a lot.
The team kitchen and bar make you a thank-you very supported for any training that you knew give them.
The Chief Christmas tells me that they will be able to render everything they have learned in their preparation of tomorrow and as early as this Friday, Chef Christmas will propose a gourmet with 3 entries, 3 dishes and 3 desserts to choose to borrow some of your recipes …
In any case, could enjoy the following dishes and really, the opinions are unanimous, We all feasted …
Mini cabbage fish tartare cassava
Trilogy of foie gras : Foie Gras with vanilla + Fatty liver with a heart of sea cicada + Foie gras seared old rum
Creme brulee with foie gras on a variety of melon
The fine muslin of lobster ravioli (Cassava flour) rreme of fresh peas and cashews.
Nem of Spice Islands chicken sweet and sour pineapple sauce
Barracuda Wasabi tartare and roasted almonds green mrbengalshah achard
Sheep brains fried capers, lemon and small croutons
Chaplain to the seafood
Parmentier of pig shoulder Braised with Merlot and spices from the Islands, mashed sweet potato and Ravitoto bed
Forest stuffed Camaron
Pad of fish of the day roast in Gravy, on a bed of bredes tom thumb
Snapper steak grilled meat juice and puree of cassava
The unilateral to the pestou-baked tuna mi, flank of Chauhan and mashed sweet potatoes by chef Nicolas Milliot
Minced chicken and shrimp tandoori and crunchy vegetables
Tagine of Lamb on a bed of PEAR caramel
Lamb of 8 hours the cream of garlic along with tagliatelle with Basil
Coffee or gourmet tea around the cassava with a millefeuille with raspberry chips, small sand choco-vanilla, fruit jelly and salted butter caramel sauce (Photo)
Chocolate ganache coulis of star fruit and sorbet
Lemon tartlet revisited the way Nicolas Milliot
Chocolate trilogy, fondant, mousse and ganache
These are the dishes that we served on 4 representations and as I had the chance of any taste, I'm just saying you CONGRATS and see you soon for a new tasting … RDV is taken.
by Hôtel★★★ restaurant gourmand Coco Lodge Majunga.
