“The best cooking is that which takes into consideration the products of the season.”
- Fernand Point
mignardises
bittersweet chocolate & marzipan madeleine
rosewater meringue
moro blood orange pâte de fruit
langoustine en gelée
salad of sugar snap peas, turnips, radishes & hon shimeji
roasted breast of squab
fava bean purée, black trumpet coulis, white asparagus, squab jus, galantine of confit squab leg & foie gras
paired with Domaine Catherine Le Goeuil Cairanne 2005