Alexandre - Garons
Menu
The menu of Alexandre from Garons includes 23 courses. On average the courses or drinks on the menu cost approximately $54.2. You can view the categories on the menu below.
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Was Théodore Lucas at Alexandre a mag?
We are in a 2 star restaurant! well deserved I've been attending this place for more than 10 years now I've never had this day been disappointed even if it's true since the 2 stars prices have risen sharply. but prestige may not be priced View all feedback.
A wonderful gift "sublimated natural" .. from the arrival this star seduces you with its park composed of splendid centenary trees ideal for aperitif and coffee. service is very pleasant, full of smiles. The dishes are beautiful and burst into the mouth. a very nice address.
I booked for a surprise birthday with the team's complicity. I have only one word: perfect! from our arrival to our departure, everything was done to please, to treat and surprise us. from aperitif to dessert, to explosions in the mouth, to flavours, associations, sensations. An exceptional moment! Our taste buds are still in awe. the two stars are widely deserved and the establishment really worth the detour. a beautiful garden, a very cozy room, an original dishes and a team of remarkable kindness! You must not hesitate to push the doors of this beautiful place for a crunchy trip! Bravo!
An excellent address. the setting is superb, the reception is very warm. staff and bosses put their customers at ease very quickly and the kitchen is divine. We had a very good time.
Pink radish, first dish. No addition of salt or citrus. Crisp on top had gone soft and chewy. Brunoise raw radish underneath. Soft flavours, boring first dish. No fiery radish notes. Prawn, 2nd. Prawn shell puree, gritty, again no salt. No pure enjoyable Prawn head flavour. Cauliflower garnishes, no salt or flavour. Cauliflower vail, covering the prawn tartar tart just tasted of nothing, over set with the gelling agent. Prawns were nice. Some cubes of jelly, which again I have no idea of the flavour it was supposed to be. Enjoyable smoked almond cream. 3rd, tomatoes. Big dice tomatoes, with a cardamon and cocoa tuile, I think it was cocoa. The tuile was nice, intense and strong, worked well with the dish. Tomatoes themselves annoyingly didn 't taste vibrant. Small hints of garlic. Again, I just felt the dish underseasoned. 4th, monkfish. The worst dish, never in any michelin restaurant have I had the internal temperature of fish higher than the external. 70c+ it burnt my lip. Really strange, not 1 worthy. With a ravioli of 'celeriac ', not celery as it was on the menu. I appreciate that it is translated to English, but still you are a 2 stars establishment. The raviolo, was just a blanched sheet of vegetables, with a ghastly looking dark brown celeriac puree. Buerre blanc from celeriac juice, was Ok. Again the whole dish lacking seasoning, acidity. 5th, oyster. Most subtle flavour of oyster, another over set cream, bad mouth texture. With a side dish of cardamon tuile, spirulina butter.. was just butter and spirulina piped on a tuile. Seasoning again, no fresh sea flavour you expect from an oyster. 6th, zucchini. Technically a nice dish, truffle mousseline wrapped in courgette flowers then steamed. Lovely soft delicate texture in the centre. Well cooked, annoyingly the truffle was of a tapenade, I think bought in. Tasted overpowering and false, truly ruined the dish. Served with a beurre blanc of the juice from the seeds. Tasted nearly the same as the celeriac beurre blanc. Some what grainy courgette puree and a roll of raw courgette. Again lacking seasoning. 7th, lamb leg. Served pink, somewhat looked swollen from being cut. Meat I have never seen like that, the inner meat protruding out. Lamb was seasoned. Served with a very nicely cooked crispy ris de veau. Probably the best thing I ate. Carrot taco, served on top of a puree, so not a taco no more. Really soft and soggy. Turnips season with kumquat juice, just raw 'tagliatelle ' sheets. Served on top of the taco. Lamb sauce, thick and gloopy, not a nice jus. 8th, rhubarb. Rhubarb sheets cooked, with a jam in the centre. Sorrel sorbet. And a stock syrup infused with the peelings of the rhubarb. Just red sweet water, no ginger, anise, or other aromats.. just sugar, water, peelings. Other details, I asked to see the wine menu stating that I would like a montrachet or chassagne. They came back with a freshly opened bottle of chablis. So ofcourse I didn 't want to say no, as it was just opened. One of the dishes, the cutlery was perfect for falling in the plate. Just simple things that should be thought about. However, regarding the cutlery I was amused. Just summed up how poor this '2 ' experience was. Overall I would not go back, or recommend people to spend their money there. I flew from the Netherlands especially for this, it is a shame. Also may I add, I was dining alone and there were only two other table for 2. So 5 covers the entire evening and I feel that the food should have been the best available. I would not like to dine here whem the restaurant is fully booked
What a meal. We had the 8-course dinner, and what a treat it was. I can not even decide which course was my favorite because every single dish was outstanding. Really cute is the Bibliothek des Gourmandises . The wine pairing is reasonably priced and well-matched.
Full Menu
Entree
Ile Flottante Aux Truffes De Provence, Sur Un Velouté De Cèpes Des Cévennes (Création Michel Kayser)$53.7Salade De Langoustines Crues Et Caviar D’aquitaine, Assaisonnée À La Ciboulette De Notre Jardin Et Huile D’amandes, Lait Fumé Et Son Écume$84.0Foie Gras De Canard Poêlé, Millefeuille Au Confit De Figues, Jus Émulsionné À L’huile De Noix$60.7Plat
Brandade De Nîmes En Version Originale, Médaillon De Cabillaud Poché, Émulsion De Citron Et Huile D'olive De M. Paradis$63.0Pièce De Gigot D’agneau «Allaiton» Rôtie, Ris D’agneau Au Fromage De Chèvre En Croustille D’amandes, Jus Parfumé Au Thym$60.7Filet De Turbot Confit, Composition De Radis Roses À La Fleur De Sel De Camargue$60.7
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