A leading chef for flavoursome and dazzling cuisine
For your lunch this year at Gourmet Selection, top chef Romain Le Cordroch invites you to discover his gourmet cooking, a blend of land and sea produce, in his restaurant “L’Effet Mer” in Hall 6 of the Porte de Versailles exhibition centre.
His unbridled imagination will arouse all your senses and prolong your visiting experience at the exhibition for fine food and good taste. We are delighted to welcome this chef whose inspirations can be found in all four corners of the world.
Service will be nonstop on 12 and 13 September 2021, with the choice between seated service and takeaway.
The L’Effet Mer menu
We offer a takeaway formula comprising: Poke bowl + Dessert + Drink = €19
Poke bowls:
- Breizh bowl: honey and cider glazed grilled turkey fillet, buckwheat crisps, Brittany cabbage salad with corsair spices, sticky rice with buckwheat seeds and pickled black radish.
- Gourmet bowl: Seaweed-steamed Icelandic salmon, black sushi rice, fennel and dill salad and cucumber raita with spirulina.
- Verde bowl: Grilled halloumi, barley and summer vegetable salad, watermelon, thyme oil roasted padron peppers and salsa verde.
Served with home-made pita bread
Desserts:
- Poached peaches with spices, chocolate and tonka bean whipped cream
- Salidou homemade crepe, salted caramel or butter and sugar
- Granny Anne’s Far breton
- Romain’s chocolate fondant
You can also eat in the restaurant with your team, customers, suppliers, etc.
Menu of starter – main or main – dessert: = €21
Menu of starter – main - dessert = €26
Starters:
- Organic egg, slow cooked, potato espuma with smoked haddock, potato flake crumble.
- Cucumber vinegar marinated mullet, grilled leeks, glasswort and tangy cream with wasabi.
Plats:
- Griddled breast of free range chicken with seaweed miso, carrot gnocchi, cider and velvet crab jus with sage from my garden.
- Thau mussels from our friend Rouzière, marine squash and black cardamom consommé, creamy bomba rice and botargo.
Desserts:
- Piedmont hazelnut chou, pear marmalade and crithmum.
- Violet sugar caramelised figs, rye flour crumble and coconut milk whipped cream
Who is Romain Le Cordroch ?
Hailing from the southern Brittany department of Morbihan, Romain trained in the kitchens of some of the best-known French chefs: Jacques Chibois in Grasse, Rabanel in Arles, as sous-chef with Joël Robuchon in Paris, sous-chef at the Violon d’Ingres, Christian Constant’s Michelin starred restaurant and sous-chef at the Parisian palace hotel Royal Monceau. He then decided to explore the world for three and half years: Shanghai, St Barthelemy, Australia and Brazil.
He then returned to France and successively held the position of chef in a Michelin starred restaurant in the Paris region for three years, then the position of executive chef at the Hotel Bachaumont in the centre of Paris.
