Restaurant RICO'S

Green asparagus cassoulet with morels, chervil, onsen egg, and parmesan crostino.

Cassoulet of green asparagus, morel, chervil, onsen egg and parmesan crostini.

Classic Tarte Tatin served with vanilla ice cream.

Spring vegetable foam soup with coconut lemongrass and shrimp croquette.

Whole Alpstein chicken with Albuféra sauce and taglierini with caponata. Price per person.

Veal bitok with braised veal cheek, veal leg raviolo, and leek fonduta.

Lettuce risotto with calamaretti, crispy red mullet, and olive tapenade.

Lettuce risotto with calamaretti, crispy redfish and olive tapenade.

Langoustine lasagnetta with zucchini, pomegranate, and a 3-lemon sabayon.

Langoustine lasagna with zucchini and pomegranate and 3-lemon sabayon.

Whiskey-wood smoked beef fillet with potato structure, wild broccoli, and Périgord truffle jus.

Lobster butterfly salad served with a crustacean bisque.

Rico's pepper salmon with anise potato and herb pesto.

Peppered salmon served with anise potatoes and herb pesto.

Sandwich with foie gras, Challibaud chocolate, beef tartare, and brioche.

Skrei with aubergine and paprika-orange emulsion.