Once again, Topaz is delighted to be able to bring to you one of the world’s great gastronomic talents for an exceptional evening of fine French and international cuisine on 15 June. Joining the roster of Les Étoilés Michelin du Topaz, Chef Hervé Rodriguez will be setting Topaz’s tables alight with vibrant, dynamic dishes that sparkle while delicately tuned flavours astonish.

After a career that took him through some of France’s most highly rated kitchens, Chef Rodriguez’s latest venture sees him at the helm of MaSa restaurant in west Paris’ chicest suburb, Boulogne-Billancourt. Within just ten months of taking over the restaurant in 2012, Chef Rodriguez won a Michelin star, his third as chef de cuisine, and second as an owner/chef.

On Thursday 15 June, he will prepare a menu for Topaz’s guests that reflects the dishes on which he has built his reputation, kindly find below the menu.

Tickets for the evening are just $85 net, or $130 net including our carefully selected wine pairings. Reservations will be essential for this exceptional event, and can be made by telephone: (081) 333 279, or email: [email protected].

Menu:

AMUSE-BOUCHE

• Crème delicate de chou-fleur
• surmontée d’une émulsion de lait de café
• Chef Rodriguez’s signature cauliflower cream with an intense espuma of cappuccino crown
• Champagne Brut, Duval Leroy

PATIENCE

• L’œuf d’une heure dans une sauce basque aigre-douce ornée d’une julienne de jambon ibérique
• The perfect egg with spears of Pata Négra ham dressed in a sweet and sour red coulis
• Champagne Brut, Duval Leroy

ENTRÉE

• Escalope de foie gras poêlée accompagnée d’un tarama d’anguilles fumées éclaboussée d’encre de seiche sur un lit de Fregola
• Pan-seared foie gras with a smoky eel taramasalata and dash of sepia on a bed of Fregola pasta
• Lavau, Village Valréas Blanc AOC 2011

POISSON

• Dos de Cabillaud de la Croix Saint-Gilles sur une partition d’un coulis de potirons aux fruits de la passion, de fève Tonka et d’un gel de Jasmin
• Cod fish fillet on a swirl of pumpkin and passion fruit, tonka bean foam and Jasmin gel
• Lavau, Village Valréas Blanc AOC 2011

VIANDE

• Filet de canard de Challans à l’unilatéral, pot-pourri de cerises, aubergines et olives noires
• Roasted Challans duck fillet with a dark bouquet of cherry, aubergine and black olive
• Château Haut-Blanville, Close de la Plénitude 2009

PAUSE SURPRISE

• Sorbet de concombre et d’Aloe Vera sublimé de Caviar d’Aquitaine
• Soothing aloe vera-cucumber sorbet with Sturia caviar
• Château Haut-Blanville, Close de la Plénitude 2009

DESSERT

• Un essai artistique sur deux notes : chocolat Guanaja Grand Cru, et le piment Piquillo
• A two-step voyage:  Guanaja Grand Cru chocolate with sweet piquillo pepper
• Porto Noval Black