The Menu

Served with shallot vinegar pearls

Served with aïoli

Duck breast, pork tenderloin, heart of rump steak (aged for one month)

Our cured meats and regional cheeses, depending on supply

Smoked salmon, foie gras escalope on a Reims pink biscuit

Cooked in beer, Houlle juniper gel

Walnut kernels and Roquefort ice cream

Gratinated toast of pumpkin seed bread

Ginger, shiitake, cauliflower and romanesco, green citrus

Champagne sauce, six oysters

Hake, haddock and salmon, cabbage cooked in duck fat

Champagne sauce

Meat jus reduction with chimichurri

Gribiche sauce

Thyme and garlic butter crust

Basmati rice

Meringue and vanilla cream

Caramelised with blond brown sugar

In fruit juice

Fig compote, crumble and morello cherry sorbet

Chocolate shards