The Nile Hilton hotel's Executive Chef Thierry Papillier created a new menu for the Rotisserie Belvedere, which serves fine French cuisine. "The new menu is a fusion of French and Asian, using the best ingredients available in Egypt, Chef Thierry said. "I am delighted to have found such superb ingredients here. The new menu reflects the best of both worlds. Born and raised in Brittany, France, the chef has trained in four restaurants in his native country, all of which were awarded star ratings by Michelin. Early each morning, he visits the markets in Cairo to select the finest fish and produce. His new entrées include novelties such as fondue of provence-style mushrooms with whiskey-gratinated frog legs. There is also the duo of salmon carpaccio with dill cream and the red tuna carpaccio with peanuts. He is particularly pleased with the quality of oysters in Cairo and offers half a dozen oysters topped with white wine sabayon. The bill of fare also includes scallops and pan-fried scampi, a garden herb salad with vanilla oil, a rosette of lobster on lentils and a crispy salad with walnut oil. Among the soups created by Chef Thierry is a mushroom-truffle cappuccino, a cream of asparagus with parmesan crisp and parmesan emulsion. To the menu, he has added a bisque of green crab and lobster medallions with shell oil, as well as potato and leek soup with pan-fried duck liver and truffle oil. There are a range of vegetarian dishes, including a fine tart of autumn vegetables, prepared with olive oil and mushroom-filled raviolis. Among the new meat dishes is a rosemary smoked chicken supreme, a spaghetti sphere stuffed with veal sweetbreads and truffle juice; pan-seared lamb chops; US beef tenderloin with pepper sauce flambéed at your table and filet mignon of Dutch milk-fed veal. For the new menu, Chef Thierry has chosen fillet of sea perch on a Nice-style ratatouille served with truffle oil enhanced veal jus; grilled red sea jumbo shrimps tempura, vegetables, béarnaise sauce; baked fillet of Dover sole served with lemon-capers emulsion; poached fresh turbot with virgin olive oil, tomatoes and basil; and lobster fricassee with grilled scallops on a bed of black risotto. "Also we offer a chef's selection of the day's early morning catch, Chef Thierry said. The desserts feature warm chocolate-orange rolls served with mango and coconut dip; a fresh fruit platter with vanilla ice cream; a chocolate and coffee fusion; chocolate cappuccino with banana-cardamon croque-monsieur; batter-baked seasonal fruits in tea stock; dessert of the season; mint soufflé served with pineapple juice and crepes suzette flambéed at your table. For reservation, call: (02) 2578 0444/2578 0666 ext: 270 or 285
