🥖 A Taste of France 🥖
APRIL

Week 1 ⚜ 8/4/2025
LYON

AMUSE BOUCHE

CALAMAR FARCI
BABY SQUID, STUFFED WITH A CREAMY DILL AND SEAFOOD MOUSSE, GENTLY COOKED, SERVED WITH A CREAMY CAULIFLOWER PUREE, SAUTEED KALE AND FINISHED WITH LIGHT SAFFRON AND PASTIS SAUCE

SORBET

CAREE D’AGNEAU ROTI
SLOW ROASTED AMELIA PARK RACK OF LAMB, SERVED PINK WITH A CREAMY WHITE BEAN AND ROSEMARY PUREE, COURGETTES AND FONDANT POTATO FINISHED WITH A RICH RED WINE AND ROSEMARY SAUCE

MILLE FEUILLES
A CLASSIC DESSERT COMPOSED OF THREE LAYERS OF LIGHT AS AIR PUFF PASTRY FILLED WITH CREAMY VANILLA CREAM AND TOPPED WITH CHOCOLATE AND VANILLA ICING, SERVED WITH COULIS AND FRESH STRAWBERRIES

Week 2 ⚜ 15/4/2025
BURGUNDY
(CLOSED GOOD FRIDAY)

AMUSE BOUCHE

TARTE AUX NOIX DE SAINT-JACQUES
SCALLOP TART, SEARED SHARK BAY SCALLOPS SERVED ON CREAMED LEEKS IN A CRISPY PUFF PASTRY TARTLET, ACCOMPANIED WITH SPINACH AND CONFIT TOMATO AND FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF SHORT RIB MARINATED AND COOKED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED BACON, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE

CLAFOUTIS
A BAKED FRENCH DESSERT OF BLACK CHERRIES, ARRANGED IN A BUTTERED DISH AND COVERED WITH A THICK FLAN-LIKE BATTER. THE CLAFOUTIS IS DUSTED WITH POWDERED SUGAR AND SERVED WARM WITH VANILLA ICE-CREAM AND CRÈME ANGLAISE

Week 3 ⚜ 24/4/2025
MONTPELLIER
(CLOSED ANZAC DAY)

AMUSE BOUCHE

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL AND LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

SORBET

CONFIT DE CANARD
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS, SERVED WITH POMME PUREE, BOUDIN BLANC AND BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, FINISHED WITH A CHERRY AND KIRSCH SAUCE

PETIT GATEAUX SAINT-HONORE
LITTLE SAINT-HONORE CAKE, CIRCLE OF PUFF PASTRY TOPPED WITH CHOUX PASTRY PROFITEROLES FILLED WITH A VANILLA CRÈME CHIBOUST AND TOPPED WITH CARAMELISED SUGAR AND WHIPPED CREAM

Week 4 ⚜ 29/4/2025
PARIS

AMUSE BOUCHE

GAMBAS GRILLE
GRILLED SHARK BAY TIGER PRAWNS, SERVED ON A FRICASSEE OF RICOTTA GNOCCHI, TRUFFLE, MUSHROOMS AND SPINACH FINISHED WITH A LIGHT PASTIS AND DILL VELOUTÉ

SORBET

FILET DE BEOUF SAUCE AU POIVRE
TENDER HARVEY FILLET OF BEEF, OVEN ROASTED SERVED WITH A, BACON AND THYME GRATIN POTATO AND SAUTEED GARLIC FRENCH BEANS, FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE

CLASSIC CRÈME CARAMEL
SERVED WITH CHANTILLY CRÈME AND FRESH STRAWBERRIES

~ BON APPÉTIT ~