Hunting has arrived at the Patio

The chef of PatioRodolphe Estiot-Baud, could no longer resist the temptation to embark on a culinary crusade with dishes dedicated to the hunt. A talented chef who cultivates discretion, he has quickly charmed the gourmet hearts of a clientele who mix business with pleasure. On the menu throughout the season are hunting classics: partridge pithiviers, pheasant and foie gras pâté en croute with morello cherries and fig chutney, chest-roasted green collar – a preparation technique that allows for much gentler, more even cooking – and a masterful saddle of venison complete this autumnal introduction. As a highlight, the restaurant will be offering the “L’Épicurien” menu from October 16, which promises an unparalleled culinary program. To make the starter sublime, the Patio teams will slice a wild boar ham, straight from their smokehouse! In fact, they take care of smoking this fine piece of wild boar themselves, a guaranteed homemade pleasure. Next, a fine tartar of venison, called L’Insolite, because it combines noble land-sea flavors, with a panache of osciètre caviar from the Golestan house. For the main course, a procession of marrons glacés accompanies the saddle of hare prepared à la royale. Finally, venison makes its entrance, with a few medallions in a porcini crust, while exceptional spätzli and red cabbage complete the depth of the Grand-Veneur sauce. Quite a program, I tell you…