Our Papans
Choices:
Signature Selection:
Savoury:
The Papans Aligot: as a French man I couldn’t create Papan selection without cheese. Papan Aligot is inspired by my Mum when she was making the mash potato with cheese. I took that as an inspiration and with a sparkle of love I brought the memory to a comforting treat.
The Papanhaifa: is a recipe when i was to haifa in israel the fondu of cheese in the bed of spinach with a small cloud of cumin bring me back there
The Papanantalia: union of the courgette with tomato , coriander and garlic with a touch of olive oil is inspired from my travel in Antalia in a local restaurant
Sweet:
The Papan Valett: The home-made custard with crunchy, sweet biscof will make your palate wouohhhhoua (Noel’s own words)
The Papan Royale: rasberry mousse with white chocolat finishing with gold leaves the fine "je ne sais quoi «
The Papan Mon Cherie: cherry and almond flakes, the combination you will never forget
Spécialité selection:
Savoury:
The Papan Henriette: succulent tuna with creamy cheese and aromatic chives
The Papan Chicken Supreme: tender chicken breast with creamy and silky peppery mushroom sauce
The Papan Sea: scallop shells with garlic sauce
Sweet:
The Papan Lemon: tangy and sweet lemon custard with flakes of crunch meringue
The Papan Coffee: freshly brewed coffee creme patissier with orange almond flakes and chocolate
The Papan Royal: smooth raspberry mousse with white chocolate chunks, finished with gold flakes