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Le Brunch82€ Mini Brunch 41 € Le Brunch 82€ SELECTION AU BUFFET• SELECTION FROM THE BUFFET Une large sélection salée et sucrée au buffet autour des 4 éléments EAU, TERRE, AIR et FEU A large selection of sweet and savory dishes at the buffet about the 4 elements WATER, EARTH, AIR and FIRE ANIMATIONS SALÉES • LIVE SALTED ANIMATIONS Live sushi et tartare: sushi, rolls et tartares préparés sous vos yeux! Live yakitori : brochettes glacées à la sauce de votre choix et accompagnées d’une garniture! Live sushi and tartare: sushi, rolls and fish tartare prepared right before your eyes! Live yakitori: skewers glazed with a sauce of your choice and served with a side dish! ANIMATIONS SUCRÉES • LIVE SWEET ANIMATIONS La délicieuse Fontaine de chocolat de notre Chef Pâtissier! Un Frozen Yoghurt rafraîchissant composé sous vos yeux! Our Pastry Chef’s delicious chocolate fondue! A refreshing Frozen Yoghurt arranged minute! Le buffet est à votre disposition de 11h30 à 15h30 The buffet is at your disposal from 11.30 am to 3.30 pm BOISSONS DU BRUNCH • DRINKS Cocktail de bienvenue / Welcome drink Boissons chaudes, jus de fruits frais, eaux minérales Hot drinks, freshly squeezed juices, mineral waters SELECTION DE VINS AU VERRE • SELECTION OF WINE (GLASS) 8€ Vin blanc : Bourgogne - Petit Chablis - William Fèvre 2015 Vin rosé : Côtes de Provence - « S de Laffitte » - Sébastien Laffitte 2016 Vin rouge : Côte de Bordeaux - Ogier de Gourgue (Vin Biologique) 2012 Notre sélection de vins à la carte est également disponible Our selection of wine « à la carte » is also available LES CHAMPAGNES À LA COUPE 14CL • SELECTION OF CHAMPAGNE (GLASS) Taittinger – 2012 22 € Veuve Cliquot Rosé – N.V 24 € Gosset Blanc de Blancs – N.V 28 € Mini Brunch 41 € (Jusqu’à 12 ans / Until 12 years old) SELECTION AU BUFFET • SELECTION FROM THE BUFFET EXTRAIT DE NOTRE CARTE DES THES / SELECTION FROM OUR TEA MENU THE BLANC / WHITE TEA AIGUILLE D’ARGENT Le Yin Blanc est un thé de Chine doté d’une finesse unique grâce aux parfums de ses bourgeons argentés. THE VERT/ GREEN TEA LONG JING (Thé vert chinois) Originaire de la province de Zhejiang. Un thé aux parfums délicats, et goût légèrement sucré et soyeux. Le Yin Blanc est un thé de Chine doté d’une finesse unique grâce aux parfums de ses bourgeons argentés. SENCHA ARIAKE Un thé japonais fleuri, produit dans la province de Kyushu. A la fois doux et tonique, riche en antioxydant. PERLES DE JASMIN – Grand cru La douceur du thé vert s’harmonisant à merveille avec la subtilité du jasmin. THE DU HAMMAM Inspiré d’une recette turque, délicieux mélange fruité évoquant les aromates qui parfument le hammam : rose, datte verte, fruits rouges et fleur d’oranger. THE NOIR/ BLACK TEA BIG BEN Mélange de thés du Yunnan et d’Assam. Il est la fois doux et tonique, rond et épicé. THE DES LORDS Un parfum de bergamote prononcé, agrémenté de pétales de carthame. DARJEELING MARGARET’S HOPE Thé aux notes fruitées et boisées avec beaucoup de caractère, tonique et sombre. THE DES MOINES Mélange de thés, de plantes et de fleurs du Tibet. SAINT JAMES OP Infusion légère et cuivrée au goût presque chocolaté. THE DU TIGRE Thé fumé originaire de Taïwan dont les feuilles sont grillées, puis disposées sur des claies de bambou au-dessus d’un feu d’épicéa. PU ERH LIN CANG ANNEE 2009 Un thé de Chine très particulier. Son parfum puissant rappelle la terre humide et l’écorce. ASSAM HATTIALI Un thé noir d’Inde corsé, à l’arôme prononcé et très épicé. This summer, the Buddha-Bar Hotel Paris offers a well-balanced menu made of seasonal products, prepared with a refined Asian touch. Our healthy and tasty menu has been designed with the help of Catherine Malpas, certified naturopath. Please ask our team for a more detailed explanation on her favorites’. Net prices in euros We do not accept cheques TO SHARE Spicy edamame 9 Miso-fried tofu 9 Gyoza selection 5 pcs 19 Gyoza selection 10 pcs 34 CHAMPAGNES 14cl Taittinger Brut Millésimé 2009 22 Veuve Cliquot rosé 24 Ruinart blanc de blancs 28 WINE BY THE GLASS 14cl Petit Chablis 2015, William Fèvre 12 Sancerre 2016, Pascal Jolivet 13 Pouilly-Fumé 2016, « Les Terres Blanches », Pascal Jolivet 14 Sauternes 2014, Clos des Princes 14 Lubéron 2013, Château La Verrerie 12 Sancerre rouge 2014, Pascal Jolivet 13 Lalande de Pomerol, 2013, Château Siaurac 15 Hautes Côtes de Beaune 2014, Château Corton C. 16 Côtes de Provence 2016, Caves d’Esclans, « Whispering Angel » 12 Côtes de Provence 2015, «Les Clans», Château d’Esclans 15 TIRADITO BAR CUSTOMIZED SASHIMI SELECT THE FISH YOU LIKE (6pcs) 18 Salmon Tuna Sea bream & A TAILOR-MADE PREPARATION I II III Pomegranate Mint Sesame Coriander Ginger Wild pepper Red onion Granny smith Ponzu sauce STARTERS Crunchy funori and nori seaweed salad, Thai soy dressing (v) 18 Cucumber and peas gaspacho, coconut milk cappuccino (v) 18 Organic egg cooked in soy sauce, fresh asparagus, edamame, ginger and red curry cream 20 Tuna sashimi and spicy avocado, grapefruit coulis infused with hibiscus 22 ROLLS Crackling shrimp and salmon rolls, fresh herbs, avocado, cucumber and ginger 20 Mango futomaki with basil and sundried tomatoes, spicy sauce (v) 18 Wagyu beef and foie gras rolls with watercress, teriyaki sauce with orange 26 (v) Vegetarian Wagyu Beef from Australia MAINS Ramen and vegetables cooked in a “shabu-shabu” broth with fresh Thai coriander (v) 22 Salmon in a beef broth flavoured with lemongrass, spring vegetables with Timut pepper 28 Sea bream and king prawns tempura, vegetables and shiso leave 29 Tiger prawns smoked minute, small vegetables candied with yuzu, lemon condiment and wafers 57 Roasted turbot and vegetables, lemon zest and shiso condiment 41 Chilean sea bass caramelized with miso and yuzu, Thai chutney, crunchy hazuki beans with satay 43 Farm chicken fillet from Challans east-asian style, smoky eggplant dip and togarashi 29 Duck fillet marinated with honey, soy and Tasmanian pepper, Sweet potato mille-feuille and Japanese mushrooms 35 Veal chop with garlic and lemongrass, cooking juice infused with yuzu yubeshi 41 Rump steak of Wagyu beef, potato smoked with black tea, 3 yo soy sauce 58 SIDE DISHES Steamed rice 6 Fried rice with vegetables 7 Japanese mushrooms 7 Eggplant sautéed with miso 7 Ramen noodles with vegetables and coriander 7 Homemade French fries 6 Steamed vegetables 8 (v) Vegetarian Wagyu Beef from Australia KATARA SPECIALTIES Jereesh Rebian 28 Jumbo shrimps, spelt, onions, tomatoes, parsley, ginger, garlic and Qatari spices Spelt is an old grain with a «nutty» flavor, widely recognized for its health benefits Machbous Dajaj 32 Chicken, onions, tomatoes, parsley and ginger, basmati rice with Qatari spices The hallmark of Qatari cuisine A richly spiced mix of Qatari spices and basmati rice topped with chicken Sago 14 Sago starch, saffron, rose water, cardamom, pistachio and walnut A warm sweet delight with saffron and cardamom DESSERTS Fresh wild strawberries on a crunchy biscuit, fresh strawberries in a Thai basil sauce 15 70% Morant-Bay chocolate mousse and crunchy shavings flavoured with black miso 15 Light rose cream with red shiso, fresh raspberries and grapefruit on a biscuit 15 Spicy mango soupe and coconut mousse 15 Sliced fresh fruits with blood orange and orange blossom sorbet 16 Iced mochis, mango coulis (3pcs) 16 Chocolate, Vanilla, Hazelnut, Coco, Matcha green tea GLOSSARY Gyoza Grilled Japanese ravioli Edamame Steamed immature soy beans Tofu Tofu, also known as bean curd, is made by coagulating soy milk Yuzu Citrus fruit from east-Asia Yuzu Yubeshi Fermented yuzu fruit. Rare and complex, strong taste of caramelized yuzu Umeshu Japanese liqueur made by steeping ume fruits (Chinese plum) in alcohol Futomaki Roll made of Nori seaweed, sushi rice, and filled with different ingredients in its heart Ramen Pasta prepared in a vegetable broth seasoned with soy sauce, ginger and mushrooms Timut pepper Nepalese pepper, related to the Sichuan pepper, offer strong citrus notes Shiso Seasoning plant from east-Asia, powerful and acidic Tasmanian pepper When whole, the spice gives off a sweet musk, somewhere between juniper and fennel When crushed, appear deep woody sweetness with herbal and floral tinges Wagyu Beef Originating from Japan, its name comes from “gyu” (beef) and “wa” (Japan) Mochis glacés Traditional Japanese dessert, made of sticky rice paste and sorbet or ice cream in its heart .
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