Petit heirloom vegetable garden, avocado bavarois, olive oil powder, beetroot dust

Sot-l'y-laisse, ragoût of escargot, sweet corn, pea purée, petit herbs

Tuna Nicoise - seared tuna fillet, quail egg, beans, white anchovy, potato, olive dust

Fois gras and rabbit terrine, marinated cherries, candied pistachio, port jelly

Omelette with spanner crab, enoki, confit garlic, king prawn, chicken jus

Fruits de mer à la nage - fresh picked fennel, pomme braisées, saffron onions, lemon espuma

Confit de canard, seared breast, wild mushrooms, dried cranberries, cabbage, walnuts, orange glaze

Roast baby veal rack, summer cassoulet, Italian garlic, red spring onions, broccolini

Pork loin, boudin noir, cromesquis, caramelised eschallots, soy beans, swede, apple purée, jus

Croupe d'Agneau, potato foam, confit carrot, gardin of petit legumes

'Pommes aux tarte' - apple compote, cinnamon crème glacee, calvados crème fraiche, apple chips, crème pâtissière

Chocolate and peanut butter pave, caramel popcorn, popcorn crème glacee

Meringue de angel, nut crumble, lemon curd crème glacee, summer berries, strawberry crisps

Salted caramel parfait, banana tuile, caramelised banana, honeycomb

Menu du Chef