Pour Finir, to end

www.citrusetoile.com
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Hello,
I am Mr David, project manager for the organization of your meals at the restaurant
Citrus Etoile. Contact: info@citrusetoile.com & Tel: +3314891551
As agreed, I have the pleasure to send you the choice of menu for your receptions for 2015.
We keep your attention on the fact we adapt ourselves to your request and your budget.
Sommaire :
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PRESENTATION OF THE RESTAURANT
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CAPACITY & PLACE HOME
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MENUS
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OPTIONS
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ESTIMATE INVOICE & MODE OF PAYMENT
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LOCATION & ACCESS
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PHOTOS
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PRESENTATION OF THE RESTAURANT
The gastronomic restaurant Le Citrus Etoile is open from Monday to Friday from 12 :00 the lunch and 7:30pm for the dinner.
In the heart of the 8th arrondissement of Paris, treat your friends, colleagues or family to moment of conviviality in our company.
Ideally located just a stone’s throw from the Champs-Elysées and the Arc de Triomphe, discover le Citrus Etoile gastronomic restaurant. A
welcoming and convivial setting where cuisine rhymes with poetry. The dishes tell stories marrying gastronomy and passion. At its head : the Chef
Gilles Epié. Mixing knowledge, tradition and expertise, its simplicity has tempted the most demanding of diners.
With his wife Elisabeth, he takes great pride in welcoming gourmets and epicureans and sharing his passion. The gastronomic restaurant serves a
subtle and refined cuisine evoking the flavours of Asia or California. Exquisite tastes
Gilles Epié has shaped his expertise and love of cooking in different restaurants : le Miravile (where he was the owner), la Petite Cour in Paris, as
well as l’Orangerie in Los Angeles.
The culinary fusion of French-Californian dishes has enchanted many gourmets and personalities from around the world. The Chef is nicknamed
the ‘Frenchy American’ and has cooked for many personalities. To name but a few: Frank Sinatra, Sophia Loren, the King of Sweden, Bruce
Springsteen, Slash, Sharon Stone, Gregory Peck, Richard Gere, Elizabeth Taylor and Princess Diana.
In 2005, Gilles Epié accomplished his dream by acquiring the Citrus Etoile restaurant near the Champs-Elysées. After 10 years spent in the United
States, he inspired his wife Elisabeth with his culinary mix. A challenge in a country where gastronomy is more than an art, he has been able to
explore and import certain concepts such as steaming, Japanese sauces and condiments, crunchy vegetables, raw fish, marinade cooking… This
‘Californian American’ inspiration means a full and gourmet menu can be offered.
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CAPACITY
Total capacity seated meal
:
80 people
Total cocktail Capacity
:
100 people
Mezzanine seated meal capacity
:
30 people
PLACE OF HOME
For info : We have no private lounge
2 areas are available:
The great room is the lower part of the restaurant can accommodate up to 55 people.
The Mezzanine is the upper part of the restaurant can accommodate up to 30 people.
The mezzanine is a separate non-partitioned space with other guests. Confidential, it enables both to be away from other clients while keeping the
overall feel of the restaurant. It can accommodate 18 people on the same table.
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MENUS
If ever you have allergies or diets (regimes) private individual there, did not worry you we shall hold according to your demand there.
We propose 3 menus all included : 80€ - 95€ - 120€
Drink included : Glass of Champagne, White Burgundy et Red Bordeaux (1 bottle for 3 persons)
Water & Coffee
"These proposals are changeable and subject to seasonality"
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Group Menu All included 80 € TTC
Pour For the good Progress of the service It’s asked to you to choose in the following menu: an appetizer, a main course and a dessert for all the dinner guests.
Mise en bouche
Pour Commencer, to start,
Saumon d'Ecosse tranché épais comme le hareng
« version originale »
Scottish salmon marinated with onions and carrots
served with warm potato salad
Ou / Or
Œuf de poule tiède mollet cressonnière,
caviar de saumon et sauce verveine
Warm soft egg over watercress purée topped with salmon caviar
Ou / Or
Velouté de châtaignes servi chaud, aux truffes d'automne et
châtaignes caramélisées Chestnut cream served hot, with autumn
truffles and caramelized chestnuts
Ou / Or
Coquilles Saint Jacques au parmesan Reggiano,
huile d'olive et sauce soja
Raw french scallops Parmesan Reggiano, olive oiland soy sauce
Ou / Or
Recette végétariene : Velouté de châtaignes
Vegetarian Recipe : Chestnut cream
Pour Suivre, to follow,
Pour Finir, to end,
Joue de bœuf aux olives Taggiasche, et petits légumes
Provencal beef stew served with truffle mashed potatoes, olives
and baby vegetables
Terrine de Roquefort «papillon»
aux noix et abricots
Ou / Or
Roquefort, walnut and apricot terrine
served with a mesclun salad
Coquilles Saint Jacques à la moelle de boeuf
et aux truffes d'automne, mousseline de panais
Sea Scallops served with bone marrow and
autumn truffles, puree of parsnips
Ou / Or
Ou / Or
Mont-Blanc meringue, crème de
marron, chantilly, sorbet marron
Cabillaud de l’Atlantique mariné - rôti,
Mont-Blanc with merigue cream
of chestnuts and chestnuts sorbet
matignon de courgette et marmelade de tomate
Ou / Or
Atlantic Cod Fish marinated - roasted green zucchini,
tomatoes and virgin olive oil
Le “CITRUS” suprême de
pamplemousses & d’oranges au
gingembre, crème légère à la
vanille
Ou / Or
Blanc de volaille cuit à basse température,
un jus et p’tits légumes
Free range chicken breast with vegetables and veal juice
Ou / Or
Recette végétariene : Epinard et oignons doux, grillade de
légumes printaniers parfumé à la tomate
The “CITRUS” slices of pink
grapefruit - oranges with ginger and
vanilla cream
Mignardises
Vegetarian Recipe : Spinach and sweet onions, grilled spring
vegetables, and tomato emulsion
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Group Menu All included 95 € TTC
Pour For the good Progress of the service It’s asked to you to choose in the following menu: an appetizer, a main course and a dessert for all the dinner guests.
Mise en bouche
Pour Commencer, to start,
Raviolis de foie gras de canard des Landes
aux girolles, un jus
Duck foie gras raviolis
chanterelle mushrooms, provencal jus
Ou / Or
Sardines Royales "Désarêtées" fumées et marinées
à l'oriental, sauce citron confit - pimentée
Sardines Royal "boneless" smoked, and served with israeli
couscous, and spicy lemon confit vinaigrette
Ou / Or
Champignon des bois au persil simple, échalottes, jus de
volaille au vinaigre
Wild sauteed forest mushrooms with italian parsley,
shallots, chicken jus and vinegar
Ou / Or
Recette végétariene : Velouté de châtaignes
Vegetarian Recipe : Chestnut cream
Pour Suivre, to follow,
Saint Pierre de nos côtes cuit à basse
température, poireaux aux
aromates, sauce Noilly Prat
John Dory cooked slowly cooked with
leeks and dry vermouth
Avant le dessert,
before the end,
Terrine de
Roquefort
«papillon» aux
noix et abricots
Ou / Or
Carré d’Agneau rôti, raviolis de maïs petit pois à la menthe, olives vertes
Rack of lamb roasted with corn and pea
ravioli, green olives, lamb jus, mint salad
Ou / Or
Recette végétariene : Epinard et
oignons doux, grillade de légumes
printaniers parfumé à la tomate
Vegetarian Recipe : Spinach and sweet
onions, grilled spring vegetables, and
tomato
Pour Finir, to end,
Roquefort, walnut
and apricot terrine
served with a
mesclun salad
Le "CITRUS" suprêmes de
pamplemousses - d'oranges au
gingembre, crème légère à la vanille,
meringuée
The “CITRUS” slices of pink grapefruit
- oranges with ginger and vanilla cream
Ou / Or
Tout Chocolat " Grand Cru"
coulis de chocolat et crème glacée
au chocolat suisse
All Chocolate " Grand Cru"
served with a chocolate sauce and
chocolate ice cream
Mignardises
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Group Menu All included 120 € TTC
Pour For the good Progress of the service It’s asked to you to choose in the following menu: a main course for all the dinner guests.
Mise en bouche
Pour Suivre, to follow,
Pour Finir, to end,
Pour Commencer, to start,
***
****
*
Bar rôti et foie gras poelé,
jardinière de légumes et citron caviar
Salade de Homard et pommes de
terre à l'huile du crustacé
Lobster and potato salad seasoned
with it’s own vinaigrette
**
Raviolis de foie gras de canard
des Landes, jus de daube
Duck foie gras raviolis & Provençal
juice
Roasted sea bass with duck fois gras
jardiniere of vegetables and lemon caviar
Tout Chocolat « Grand Cru» biscuit
noisette, chocolat tonka, crème café, sorbet
chocolat
All Chocolate « Grand Cru» served with a
Ou / Or
chocolate sauce and chocolate ice cream
Coeur de filet de boeuf marmelade de
tomates et oignons rouges à l'estragon, jus
corsé
*****
Charolais Beef Filet grilled with tomatoes, sweet
onion marmalade, bearnaise style
Mignardises
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OPTIONS
+ Open Bar Cocktail: 15 € per person
Animation Music: Jazz Bossa Nova Trio Group and € 1,400.00 TTC
Animation Oenology: Tasting + games € 1,000.00 TTC
Animation Mentalist - Pickpocket - Digital Magic: 2h € 850 TTC
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ESTIMATE INVOICE & MODE OF PAYMENT
CITRUS ETOILE
TVA INTAC FR 15 483 453 627
Siret : 483 453 627 00018
Date
12/03/2015
To register as quickly as possible your reservation, thank
you for taking well note of the information below :
Libellé
Repas
1 personnes
Privatsation
Montant Article T.V.A.
Menu 80€
Offert
10%
60,00 €
Montant Article T.V.A. 20%
T.V.A
T.V.A
Total T.V.A
Montant H.T.
Total T.T.C
10%
20%
Montant TTC EUR
80,00 €
-
€
20,00 €
Your estimate is estimated and what its global amount can
vary according to the number of my guests and the final
consumptions. For reasons of quality and supply, you
undertake to respect the extensions below:
5,45 €
3,33 €
8,79 €
71,21 €
80,00 €

Decrease of the command : 2 working days before
the date of the reception.

Increase of the command : 2 working days before
the date of the reception.
Acompte à verser
Total Net à payer
80,00 €
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LOCATION & ACCESS
By Car : SERVICE CAR VALET
Coordonnées GPS : latitude : 48.8737307, longitude : 2.298268499999949
Le parking le plus proche : Friedland Etoile Friedland (Vinci Park, 31 avenue de Friedland)
By Subway :
Métro Charles de Gaulle-Étoile : lignes 1, 2, 6 et RER A
Bus : ligne 60
Pour plus d’informations : www.ratp.fr
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PHOTOS
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our hotel through the service brochure.
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access our site via mobile phone:
http://mobile.citrusetoile.com
See you very soon,
RESTAURANT CITRUS ETOILE
6 RUE ARSENE HOUSSAYE
75008 PARIS
Tél : +33142891551
Fax : +33142892867
Email
: info@citrusetoile.com
Site : http://www.citrusetoile.com
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