Dallas Chefs Going for Michelin: Here is the Bar (at lunch) for One Star

by Andrew Chalk

Restaurant Ivan Gautier, Caen, Normandy, FRANCE

A la carte or any of three menus available. We chose the 'chef's choice' menu where all courses were a total surprise, selected by the chef.

LE MENU (translated to English by Lionel, Reception)

Appetizer : Norman “bleu” cheese emulsion ( Made in La Talboisière close to Tinchebray ) - parsley sorbet – “bleu” cheese crackers

Starter : Seabream – Nori – juice and cream shrimps

Fish : Cod fish rubbed with salt – sea spinach – mustard seed, onions and capers

Meal : Piece of veal collected from rib steak – coffee juice and lemon verbena emulsion – small grenaille potatoes with verbena pesto – verbena crumble

Dessert : Ice parfait with thyme on crusty hazelnut biscuit – peach coulis – avocado ice cream – crude and baked peach marmalade – milk and hazelnut emulsion.

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