Quail with Truffles and Jerusalem Artichoke A minimalistic and colorful plate features a mushroom feather, which is the main conceptual element of this dish.
Sun-Baked Apricot with Almond Our Chef suggested this wonderful dessert with a combination of Armenian apricots and almonds.
Pre-Dessert Apple Sorbet t’s time to refresh our senses as we move on to desserts. The best way to get ready for the sweets and experience the complete and deep flavor bouquet is to taste this pre-dessert offered by Chef — Armenian apple sorbet with champagne.
Sevan Whitefish with Sea Buckthorn We tried hard to imitate the emerald mosaic and blue waves of Lake Sevan by merging the layers of tarragon and sea buckthorn sauces on your plate
Pakhlava Serving an Armenian tea table is a ritual. Armenians adorn the cinnamon-scented tea or coffee table with the most Armenian, sweetest and aroma-rich products, fresh and dried fruits.
An Omelet with Dilijan Mushrooms To create dishes for Renommée, Karen Khachatryan draws inspiration from the native land and nature. His miracle-working hands transform the boon granted by the Armenian soil into vivid emotions, bright memories and a mellow narrative.
Jermuk Trout Now you are going to enjoy the rainbow trout, a fish common in the waters of Armenia, enriched with Armenian spices, greens and vegetables. Decorated with sea buckthorn oil.
Lamb with Vegetables Lamb shoulder with the freshest local vegetables and wine cooked in its own juice and with grilled celery.
АMUSE-BOUCHE FROM CHEF Tihal, commonly referred to as ghavurma, double-textured Armenian trout, and fried eggs with Armenian greens or Artsakh jlmbour:
Etchmiadzin Soup In front of you is the interpretation of one of the traditional Armenian soups from our signature cuisine.
