Citrus Etoile - Paris Champs Elysées - Citrus Etoile - 6 Rue Arsène Houssaye Paris,

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2 Hello, I am Mr David, project manager for the organization of your meals at the restaurant Citrus Etoile. Contact: info@citrusetoile.com & Tel: As agreed, I have the pleasure to send you the choice of menu for your receptions for We keep your attention on the fact we adapt ourselves to your request and your budget. Sommaire : PAGE 3 PAGE 4 PAGE 4 PAGE 9 PAGE 10 PAGE 11 PAGE 12 PRESENTATION OF THE RESTAURANT CAPACITY & PLACE HOME MENUS OPTIONS ESTIMATE INVOICE & MODE OF PAYMENT LOCATION & ACCESS PHOTOS 2

3 PRESENTATION OF THE RESTAURANT The gastronomic restaurant Le Citrus Etoile is open from Monday to Friday from 12 :00 the lunch and 7:30pm for the dinner. In the heart of the 8th arrondissement of Paris, treat your friends, colleagues or family to moment of conviviality in our company. Ideally located just a stone s throw from the Champs-Elysées and the Arc de Triomphe, discover le Citrus Etoile gastronomic restaurant. A welcoming and convivial setting where cuisine rhymes with poetry. The dishes tell stories marrying gastronomy and passion. At its head : the Chef Gilles Epié. Mixing knowledge, tradition and expertise, its simplicity has tempted the most demanding of diners. With his wife Elisabeth, he takes great pride in welcoming gourmets and epicureans and sharing his passion. The gastronomic restaurant serves a subtle and refined cuisine evoking the flavours of Asia or California. Exquisite tastes Gilles Epié has shaped his expertise and love of cooking in different restaurants : le Miravile (where he was the owner), la Petite Cour in Paris, as well as l Orangerie in Los Angeles. The culinary fusion of French-Californian dishes has enchanted many gourmets and personalities from around the world. The Chef is nicknamed the Frenchy American and has cooked for many personalities. To name but a few: Frank Sinatra, Sophia Loren, the King of Sweden, Bruce Springsteen, Slash, Sharon Stone, Gregory Peck, Richard Gere, Elizabeth Taylor and Princess Diana. In 2005, Gilles Epié accomplished his dream by acquiring the Citrus Etoile restaurant near the Champs-Elysées. After 10 years spent in the United States, he inspired his wife Elisabeth with his culinary mix. A challenge in a country where gastronomy is more than an art, he has been able to explore and import certain concepts such as steaming, Japanese sauces and condiments, crunchy vegetables, raw fish, marinade cooking This Californian American inspiration means a full and gourmet menu can be offered. 3

4 Total capacity seated meal Total cocktail Capacity : : CAPACITE 80 people 100 people Mezzanine seated meal capacity : 30 people PLACE OF HOME For info : We have no private lounge 2 areas are available: The great room is the lower part of the restaurant can accommodate up to 55 people. The Mezzanine is the upper part of the restaurant can accommodate up to 30 people. The mezzanine is a separate non-partitioned space with other guests. Confidential, it enables both to be away from other clients while keeping the overall feel of the restaurant. It can accommodate 18 people on the same table. 4

5 MENUS If ever you have allergies or diets (regimes) private individual there, did not worry you we shall hold according to your demand there. We propose 3 menus all included : Drink included : Glass of Champagne, White Burgundy et Red Bordeaux (1 bottle for 3 persons) Water & Coffee "These proposals are changeable and subject to seasonality" 5

6 Menu Groupe Tout Compris 80 TTC Drinks included : Coupe de Champagne, white Burgundy et Red Bordeaux (1 bottle for 3 persons) water, and coffee. For a nice serive, it is preferable but not required to choose from the following menu: A starter, main course and dessert for all guests. Mise en bouche Pour Commencer, to start, Saumon d'ecosse tranché épais comme le hareng «version originale» Scottish salmon marinated with onions and carrots served with warm potato salad Œuf de poule tiède mollet cressonnière, caviar de saumon et sauce verveine Warm soft egg over watercress purée topped with salmon caviar Velouté de petits pois, tourteaux et radis noir Cream of peas, edible crab, black radish Recette végétariene : Velouté de petits pois frais Vegetarian Recipe : Cream of peas Pour Suivre, to follow, Noix de veau à la plancha, topinambour fumé au romarin, échalote rôtie Rostead filet of veal, Jerusalem artichoke puree, caramelized shallot and veal juice Daurade royale aux asperges vertes, fricassée de champignons des bois, jus de volaille Royal sea bream with green, asparagus, fricassee of wild mushrooms, chicken jus Cabillaud de l Atlantique cuit dans un bouillon exotique Atlantic cod fish poached in sake, ginger, soy sauce with vegetables Risotto aux artichauts poivrade, gambas à la plancha jus de veau Risotto with artichokes and prawns, veal jus Recette végétariene : Epinard et oignons doux, grillade de légumes printaniers parfumé à la tomate Vegetarian Recipe : Spinach and sweet onions, grilled spring vegetables, and tomato emulsion Pour Finir, to end, Terrine de Roquefort «papillon» aux noix et abricots Roquefort, walnut and apricot terrine served with a mesclun salad Tarte framboise au thé matcha, sorbet framboise Raspberry tart and sorbet matcha tea Le CITRUS suprême de pamplemousses & d oranges au gingembre, crème légère à la vanille The CITRUS slices of pink grapefruit - oranges with ginger and vanilla cream Mignardises 6

7 Menu Groupe Tout Compris 95 TTC Drinks included : Coupe de Champagne, white Burgundy et Red Bordeaux (1 bottle for 3 persons) water, and coffee. For a nice serive, it is preferable but not required to choose from the following menu: A starter, main course and dessert for all guests. Mise en bouche Pour Suivre, to follow, Avant le dessert, Pour Finir, to end, Pour Commencer, to start, Raviolis de foie gras de canard des Landes, un jus Duck foie gras raviolis, provencal jus Sardines Royales "Désarêtées" fumées et marinées à l'oriental, sauce citron confit - pimentée Sardines Royal "boneless" smoked, and served with israeli couscous, and spicy lemon confit vinaigrette Loup de mer aux asperges blanches, menthe fraîche et sauce soja Wild sea bass "Sashimi", white warm asparagus, olive oil and fresh mint Recette végétariene : Velouté de petits pois frais Vegetarian Recipe : Cream of peas Lotte à la plancha, caviar d'aubergines, saké, salade d'herbes au sésame Monkfish a la plancha, eggplant and black bean caviar, saké, sesame herbs salad Coeur de filet de boeuf, marmelade de tomates et oignons rouges à l'estragon, pommes de terre au basilic et sauce mode Charolais beef filet grilled with tomatoes, sweet onion marmalade, basil potatoes, bearnaise style with tarragon Recette végétariene : Epinard et oignons doux, grillade de légumes printaniers parfumé à la tomate Vegetarian Recipe : Spinach and sweet onions, grilled spring vegetables, and tomato before the end, Terrine de Roquefort «papillon» aux noix et abricots Roquefort, walnut and apricot terrine served with a mesclun salad Le "CITRUS" suprêmes de pamplemousses - d'oranges au gingembre, crème légère à la vanille, meringuée The CITRUS slices of pink grapefruit - oranges with ginger and vanilla cream Tout Chocolat " Grand Cru" coulis de chocolat et crème glacée au chocolat suisse All Chocolate " Grand Cru" served with a chocolate sauce and chocolate ice cream Mignardises 7

8 Menu Groupe Tout Compris 120 TTC Drinks included : Coupe de Champagne, white Burgundy et Red Bordeaux (1 bottle for 3 persons) water, and coffee. For a nice serive, it is preferable but not required to choose from the following menu: A main course Mise en bouche Pour Commencer, to start, * Salade de Homard et pommes de terre à l'huile du crustacé Lobster and potato salad seasoned with it s own vinaigrette ** Raviolis de foie gras de canard des Landes, jus de daube Duck foie gras raviolis & Provençal juice Pour Suivre, to follow, *** Bar rôti et foie gras poelé, jardinière de légumes et jus de veau Roasted sea bass with duck fois gras jardiniere of vegetables and veal juice Carré d' Agneau des Alpes, mousseline d' artichaut poivrade, artichauts poivrade à la barigoule, jus corsé Roasted rack of lamb, artichoke mousseline, artichokes barigoule style, and jus Pour Finir, to end, **** Tout Chocolat «Grand Cru» biscuit noisette, chocolat tonka, crème café, sorbet chocolat All Chocolate «Grand Cru» served with a chocolate sauce and chocolate ice cream ***** Mignardises 8

9 OPTIONS + Open Bar Cocktail: 15 per person Animation Music: Jazz Bossa Nova Trio Group and 1, TTC Animation Oenology: Tasting + games 1, TTC Animation Mentalist - Pickpocket - Digital Magic: 2h 850 TTC 9

10 ESTIMATE INVOICE & MODE OF PAYMENT CITRUS ETOILE TVA INTAC FR Siret : Date Libellé Montant TTC EUR 12/03/2015 Repas Menu 80 80,00 1 personnes Privatsation Offert - Montant Article T.V.A. 60,00 Montant Article T.V.A. 10% 20,00 T.V.A 10% 20% 5,45 T.V.A 20% 3,33 Total T.V.A 8,79 Montant H.T. 71,21 Total T.T.C 80,00 Acompte à verser To register as quickly as possible your reservation, thank you for taking well note of the information below : Your estimate is estimated and what its global amount can vary according to the number of my guests and the final consumptions. For reasons of quality and supply, you undertake to respect the extensions below: Decrease of the command : 2 working days before the date of the reception. Increase of the command : 2 working days before the date of the reception. Total Net à payer 80,00 10

11 LOCATION & ACCESS By Car : SERVICE CAR VALET Coordonnées GPS : latitude : , longitude : Le parking le plus proche : Friedland Etoile Friedland (Vinci Park, 31 avenue de Friedland) By Subway : Métro Charles de Gaulle-Étoile : lignes 1, 2, 6 et RER A Bus : ligne 60 Pour plus d informations : 11

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13 Thank you for choosing to retrieve the latest news and information our hotel through the service brochure. For this access, we participate together to protect the environment. Our official website is regularly updated to let you enjoy the best offers and best prices guaranteed on the Internet. You are no longer connected to the Internet at work or at home? Log access our site via mobile phone: See you very soon, RESTAURANT CITRUS ETOILE 6 RUE ARSENE HOUSSAYE PARIS Tél : Fax : info@citrusetoile.com Site : 13