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Tasting dinner - White Restaurant

in Pirae
  • The wines of the Loire are in the spotlight !

  • We've been lulling you with Loire nectars in our stores in June: how about we bring it all together over a table?
    Let's meet on Thursday June 30th at white restaurant in Pirae for a 5-course tasting dinner๐Ÿท

    MENU
    ๐—Ÿ'๐—œ๐—ก๐—ฆ๐—ข๐—Ÿ๐—œ๐—ง๐—˜, ๐—ฆ๐—”๐—จ๐— ๐—จ๐—ฅ ๐—•๐—Ÿ๐—”๐—ก๐—–, ๐—ง๐—›๐—œ๐—˜๐—ฅ๐—ฅ๐—ฌ ๐—š๐—˜๐—ฅ๐— ๐—”๐—œ๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿญ๐Ÿต
    Salmon gravelax with beet, red cabbage pickles, fresh cheese mousse with mint, beet chips
    ๐—Ÿ๐—˜๐—ฆ ๐—ฅ๐—ข๐—–๐—›๐—˜๐—ฆ, ๐—ฆ๐—”๐—จ๐— ๐—จ๐—ฅ-๐—–๐—›๐—”๐— ๐—ฃ๐—œ๐—š๐—ก๐—ฌ, ๐—ง๐—›๐—œ๐—˜๐—ฅ๐—ฅ๐—ฌ ๐—š๐—˜๐—ฅ๐— ๐—”๐—œ๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿญ๐Ÿต
    Foie gras ravioli with pine nuts, truffled poultry broth
    ๐—Ÿ๐—˜๐—ฆ ๐—•๐—˜๐—”๐—จ๐—ซ-๐— ๐—ข๐—ก๐—ง๐—ฆ, ๐—–๐—›๐—œ๐—ก๐—ข๐—ก, ๐—–๐—”๐—ง๐—›๐—˜๐—ฅ๐—œ๐—ก๐—˜ &...
    We've been lulling you with Loire nectars in our stores in June: how about we bring it all together over a table?
    Let's meet on Thursday June 30th at white restaurant in Pirae for a 5-course tasting dinner๐Ÿท

    MENU
    ๐—Ÿ'๐—œ๐—ก๐—ฆ๐—ข๐—Ÿ๐—œ๐—ง๐—˜, ๐—ฆ๐—”๐—จ๐— ๐—จ๐—ฅ ๐—•๐—Ÿ๐—”๐—ก๐—–, ๐—ง๐—›๐—œ๐—˜๐—ฅ๐—ฅ๐—ฌ ๐—š๐—˜๐—ฅ๐— ๐—”๐—œ๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿญ๐Ÿต
    Salmon gravelax with beet, red cabbage pickles, fresh cheese mousse with mint, beet chips
    ๐—Ÿ๐—˜๐—ฆ ๐—ฅ๐—ข๐—–๐—›๐—˜๐—ฆ, ๐—ฆ๐—”๐—จ๐— ๐—จ๐—ฅ-๐—–๐—›๐—”๐— ๐—ฃ๐—œ๐—š๐—ก๐—ฌ, ๐—ง๐—›๐—œ๐—˜๐—ฅ๐—ฅ๐—ฌ ๐—š๐—˜๐—ฅ๐— ๐—”๐—œ๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿญ๐Ÿต
    Foie gras ravioli with pine nuts, truffled poultry broth
    ๐—Ÿ๐—˜๐—ฆ ๐—•๐—˜๐—”๐—จ๐—ซ-๐— ๐—ข๐—ก๐—ง๐—ฆ, ๐—–๐—›๐—œ๐—ก๐—ข๐—ก, ๐—–๐—”๐—ง๐—›๐—˜๐—ฅ๐—œ๐—ก๐—˜ & ๐—ฃ๐—œ๐—˜๐—ฅ๐—ฅ๐—˜ ๐—•๐—ฅ๐—˜๐—ง๐—ข๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿฎ๐Ÿฌ
    Grandmother's style beef cheek cannon, sweet potato cake, almond crumble
    ๐—–๐—Ÿ๐—ข๐—ฆ ๐—ฆ๐—˜๐—ก๐—˜๐—–๐—›๐—”๐—Ÿ, ๐—•๐—ข๐—จ๐—ฅ๐—š๐—จ๐—˜๐—œ๐—Ÿ, ๐—–๐—”๐—ง๐—›๐—˜๐—ฅ๐—œ๐—ก๐—˜ & ๐—ฃ๐—œ๐—˜๐—ฅ๐—ฅ๐—˜ ๐—•๐—ฅ๐—˜๐—ง๐—ข๐—ก ๐Ÿฎ๐Ÿฌ๐Ÿญ๐Ÿด
    Low-temperature roughed duck breast with wine lees, pecan chips
    ๐—Ÿ๐—˜๐—ฆ ๐—•๐—ฅ๐—˜๐—ง๐—ข๐—ก๐—ก๐—˜๐—ฆ, ๐—–๐—ข๐—ง๐—˜๐—”๐—จ๐—ซ ๐——๐—จ ๐—Ÿ๐—”๐—ฌ๐—ข๐—ก, ๐——๐—ข๐— ๐—”๐—œ๐—ก๐—˜ ๐——๐—˜๐—ฆ ๐Ÿฏ ๐— ๐—ข๐—ก๐—ง๐—ฆ ๐Ÿฎ๐Ÿฌ๐Ÿฎ๐Ÿฌ
    Iced nougat, red fruit jelly with Tahitian honey, lemon cream

    Booking through the restaurant directly
    โ˜Ž๏ธ40 42 70 88
  • Spoken languages
    • English
    • French
    • Tahitian
  • Accepted customers
    • Individuals
    • Groups
  • Rates
  • Base rate
    From 8990 XPF

    • Without agreement

  • Full-fare
    12500 XPF

    • With food and wine pairing

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