S/Y ARMEN
One week sample menu by Laurianne HABERSTICH
Laurianne recently did an internship at La Butte restaurant, a Michelin and green-starred restaurant by Nicolas Conraux. Her meeting with Nicolas has evolved her way of cooking. He taught her how to use miso, shio koji, amazaké, sea salt, probiotics to bring more flavors and move towards healthy food.
It is with this inspiration and in collaboration with Nicolas that she offers this menu.
DAY 1
LUNCH
Welcoming buffet at the marina, with the amazing view of Palma de Mallorca’s Cathedral.
Tapas: jamon iberico, pan con tomate : grated garlic and tomatoes on toasted bread, goat cheese, hummus, dips
Salmon tartare with homemade fermented almond yogurt and veggies, olive and feta cake.
Local fruits crumble and a matching scoop of ice cream.
DINNER
Zucchini soup with poached egg, salted granola and dried miso tomatoes
Monkfish with sobrasada crumble (local delis) and oat milk foam, mashed sweet potatoes and kimchi vegetables
Crème brûlée
DAY 2
LUNCH
Italian tuna carpaccio, lemon, olive oil, capers and basil,
Prawns and potato salad, avocados, eggs, lacto-fermented radishes
Fresh seasonal fruit pie (strawberries, apricots, prunes…)
DINNER
Melon and dry-cured ham
Dried lemon and miso fruit leather, stuffed tomatoes with wild rice
Mixed berry panna cotta
DAY 3
LUNCH
Tomato gazpacho and “sea water tomatoes”
Grilled prawns and mushrooms, salad, empanadas stewed meat, chili sauce
Homemade fruit sorbet
DINNER
Prawns and mussels bisque, croutons, fermented almond yogurt sauce
Red mullet marinated with Shio Koji by Nicolas Conraux, with potatoes, wine sauce, shallots, ginger & vinegar
Red fruit tiramisu
DAY 4
LUNCH
Soy sauce and ginger marinated thai chicken salad, peanuts and coriander topping
Korean fried cauliflower with mugi miso sauce
Lemon sponge cake soaked in Amazaké lemon syrup
DINNER
Eggplant mille-feuille with ricotta, sun-dried tomatoes and iberian ham
Parmesan and parsley coated fish nuggets with smooth zucchini gratin
Orange rice pudding
DAY 5
LUNCH
Mexican tuna with tomatoes and green sauce
Burritos, guacamole, tacos and nachos
Strawberry soup
DINNER
Carrot and cumin soup with homemade lacto-fermented carrots
Chicken tagine with preserved lemon, vegetables and wheat semolina
Melon carpaccio with enriched golden honey, pistachio, and pomegranate
DAY 6
LUNCH
Fish terrine
Vegetable quiche, various raw veggies, quinoa tabbouleh with fresh mint, lemon juice and olive oil
Chocolate cream and almond cake
DINNER
Zucchini flan with fresh tomato coulis,
Rolled pork tenderloin stuffed with candied tomatoes, miso and vegetable risotto
Ile flottante - drinking custard topped with meringue and caramel drizzle
DAY 7
LUNCH
Grilled Shio Koji marinated
Beef kebabs and grilled veggies, French fries and salad.
Passion fruits psyllium cake.
DINNER
Prawns with guacamole and broccoli salad, chia seeds tile
Baked sea bream with fennel and lemon, mashed potatoes
Tarte Tropézienne - brioche filled with fresh strawberries and whipped cream
COCKTAILS
The local aperitif is Sangria, which can be made with sparkling Cava wine
Aperol spritz, mojitos, strawberries mojitos, daiquiri, gin tonic…
BREAKFASTS
French toasts, pancakes, homemade baked croissants and brioches, oat and almond granola with miso
Homemade dried apples, energy balls with dates and oats, avocados eggs toasts,
ham, cheese, smoked salmon, homemade almond milk yogurts, fried, soft boiled or scrambled eggs
Fresh fruits salad, freshly squeezed Majorcan orange juice, coffees, milk foam, teas…
With the preference list filled out, Laurianne will be able to take into account your tastes, expectations or restrictions.
To offer you high-quality meals, she will select, local, organic, and seasonal products, from suppliers and producers.
