GOURMET MEALS
Prestige and Signature Menus
Discover our Prestige and Signature menus
Prestige menu
Corsair offers you an exceptional gastronomic moment with quality products combined with the expertise of Maison Petrossian.
The gastronomy on board perfectly illustrates the degree of Corsair demand.
Our chef has developed a particularly prestigious menu, offering caviar, lobster and fresh salmon, among others. Caviar is a product of Armen Petrossian. This meal is served cold and is only available from Paris.
This winter, you will find:
Prestige Menu
CAVIAR DAURENKI PETROSSIAN
and its tasting spatula
TARAMA PETROSSIAN
and rye biscuits
PETROSSIAN SALMON HEART
**
BRITTANY BLUE LOBSTER
and its accompaniments
**
MATURE CHEESES
**
CHOCOLATE FONDANT
fares :
115€ (170 CAD) All classes combined
Signature Menu
The Signature Menus, which will delight your taste buds, are created by the chefs Mohamed Cheick, departing from Paris-Orly, Bordeaux, Nantes and Lyon, Samuel Tétard, departing from Réunion, or William Girard, from the Royal Palm Beachcomber Luxury hotel, departing from Mauritius. These meals are served cold (starter, main course, cheese and dessert).
From Paris-Orly, Bordeaux, Nantes and Lyon, you will discover an exceptional menu created by chef Mohamed Cheik, consisting of marbled foie gras with hibiscus, blue lobster with olive oil and Espelette pepper, or a three-chocolate dessert, chocolate ganache and salted butter caramel.
From the West Indies, chef Jimmy Bibrac makes you taste sautéed ouassous and butter-poached lobster.
From Reunion Island, chef Têtard offers a scallop carpaccio and toothfish rillettes with lime.
From Mauritius, chef William Girard offers smoked marlin aiguillettes and foie gras accompanied by avocado with combava and a poached lobster.
fares :
75€ (110 CAD) All classes combined
