New Autumn-Inspired Dishes at Bellevue Brasserie Restaurant

Autumn gives us so many exciting emotions! The tastes, colours and textures are absolutely great! I wanted to describe all of these like in a picture, but rather than with paints, my artistic means is gastronomy," said Executive Chef Christophe Laplaza advising us to try all of his new dishes.

Pumpkin Cappuccino Soup with Grilled Scallops is a tribute to luxurious pumpkin, which looks like the queen of vegetables and is especially good in the fall. Its bright colour, rich taste and delicate texture, create a joyful mood of harvest time when we get to enjoy the gifts of nature after months of hard work in the summer.

Egg Cocotte with Pulled Beef Tails and Black Truffle is a dish created in honour of its Majesty the truffle, which occupies an undeniable place as the gastronomic emperor of autumn. Its refined, slightly nutty flavour and strong, unique and very distinctive aroma conjure a charming image of how black truffles are searched for in fallen autumn leaves amongst the oaks of the Périgord Forest.

Our Trio of Quail served with Chanterelles and Shallots reminds us that fall is a traditional time for hunting and picking mushrooms in the forest full of spicy autumn aromas and the rich colours of fading foliage. Tender and delicious quail meat delicately cooked in confit and snacker techniques with a miniature fried quail egg, stewed chanterelles and sweet shallots all together make this a luxurious culinary delight and give Bellevue Brasserie’s guests an opportunity to enjoy the flavours of Autumn.

With its white, delicate and very light mousse and whipped, sweet-and-sour lemon filling, our Cloud of Lemon Dessert resembles the clouds in paintings by Camille Corot, the first French artist who started working en plein air and perfectly conveyed the beauty of French nature.

Autumn Dishes at the Bellevue Brasserie Restaurant

  • Pumpkin Cappuccino Soup with Grilled Scallops
  • Egg Cocotte with Pulled Beef Tails and Black Truffle
  • Trio of Quail: Leg Confit, Filet Snacker and Pan-Fried Egg served with Shallots and Chanterelles
  • Lobster Blue with Gnocchi, aged Parmesan and bisque
  • Bellevue autumn salad with tomato-basil-dressing
  • Hazelnut-Frangelico-Sabayon
  • Cloud of Lemon Dessert

 

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