Seasonal French Cooking
Spring Pea Velouté
A smooth, vivid green soup with a gentle sweetness, lifted by tender herbs. Its soft, fresh finish opens the meal lightly.
Spring peas, tender herbs, vegetable stock, cream, shallot, butter.
Roast Chicken with Morels
Roast chicken with earthy morels and tender new potatoes, finished with fragrant tarragon. A warm, savoury centre balances the menu’s bright greens.
Roast chicken, morels, new potatoes, tarragon, butter, cream.
Rhubarb, Crème Fraîche and Buckwheat Tuile
Softly tart rhubarb meets cool, tangy crème fraîche, with a crisp buckwheat tuile adding a delicate toasted crunch.
Rhubarb, crème fraîche, buckwheat flour, sugar, butter.