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AUGUST
🚴 Tour de France 🚴

Week 4 ⚜ 18/08/2026
LE HAVRE – NORMANDY

AMUSE BOUCHE

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS AND MUSHROOMS IN A GARLIC, ONION AND PARSLEY SOUBISE SAUCE, ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

SORBET

FILET DE VEAU NORMANDE
TENDER VEAL FILLET, SERVED PINK, WITH A CREAMY GRUYERE & THYME POTATO GRATIN, PUMPKIN MOUSSE & SAUTEED GREENS, FINISHED WITH A CLASSIC CREAMY MUSHROOM AND CALVADOS NORMANDE SAUCE

TARTE AMANDINE POIRE ET PISTACHE (BOURDALOUE)
PEAR, CALVADOS & ALMOND TART, SLOW POACHED CALVADOS PEARS, TOPPED WITH ALMOND FRANGIPANE & BAKED IN A CRISPY SHORT CRUST PASTRY, TOPPED WITH CUSTARD, ICE-CREAM & TOASTED PISTACHIO DUST

Week 5 ⚜ 25/08/2026
MONTPELLIER – OCCITANIE

AMUSE BOUCHE

POISSON AU SAFFRON
BUTTER SEARED PINK SNAPPER FILLETS, SERVED WITH A CREAMY POTATO, CHIVE & SAFFRON MOUSSE, BACON & KALE CHIPS FINISHED WITH A LIGHT CINZANO & PASTIS SAUCE

SORBET

CARRE D’ AGNEAU ROTI AU PROVENÇAL
AMELIA PARK RACK OF LAMB, MARINATED AND ROASTED, SERVED WITH A PROVENÇAL RATATOUILLE, POTATOES AND BUTTERED GREENS, FINISHED WITH A RICH RED WINE AND ROSEMARY JUS

CLASSIC CRÈME BRULÉE
WITH MADAGASCAN VANILLA BEANS

SEPTEMBER
🌼 Taste of Spring 🌼

Week 1 ⚜ 01/09/2026
BIARRITZ

AMUSE BOUCHE

ST JACQUE RISOTTO
SEARED SHARK BAY SCALLOPS, SERVED ON A PEA, PARMESAN & CRAB RISOTTO, SAUTEED CAVOLO NERO & FINISHED WITH BABY HERBS & A LIGHT VERMOUTH SAUCE

SORBET

COCHON CONFIT
TENDER, CRISPY & SUCCULENT PORK BELLY, SLOWLY BRAISED WITH THYME, SERVED WITH A SPICED PIMENT ESPELETTE SOFT PARMESAN POLENTA, SAUTEED BROCCOLINI & FINISHED WITH A SAGE & MUSTARD SEED PORK JUS

CHOCOLAT CHAUD ET MARSHMALLOW
CRISPY CHOUX PASTRY BEIGNETS (DOUGHNUTS) DUSTED WITH SUGAR & CINNAMON, ACCOMPANIED BY A CLASSIC RICH VALRHONA DECADENT THICK FRENCH HOT CHOCOLATE TOPPED WITH HOMEMADE MARSHMALLOWS

Week 2 ⚜ 08/09/2026
NANTES, LOIRE

AMUSE BOUCHE

GRAVLAX DE SAUMON À LA BETTERAVE
HOME BEETROOT, DILL & PINK SALT CURED TASMANIAN SALMON, SERVED WITH A RADICCHIO, ENDIVE & RADISH SALAD &  FINISHED WITH A PEAR & APPLE CIDER DRESSING & BABY LEMON BALM

SORBET

STEAK FRITES
TENDER HARVEY FILLET OF BEEF, OVEN ROASTED, SERVED WITH SAUTEED PORTOBELLO MUSHROOMS, RICH MUSHROOM PUREE, BROCCOLINI & FRENCH FRIES FINISHED WITH A RICH RED WINE & THYME JUS

TARTE AUX FRAISES DE PRINTEMPS
CLASSIC STRAWBERRY & CUSTARD TART, ORANGE SCENTED SHORTCRUST PASTRY FILLED WITH A VANILLA CRÈME PATISSERIE, TOPPED WITH FRESH STRAWBERRIES & GLAZED FINISHED WITH BERRY COMPOTE & WILD BERRY SORBET

Week 3 ⚜ 15/09/2026
RENNES, BRITTANY

AMUSE BOUCHE

CREPE AU POULET AUX TRUFFE
CHICKEN & MUSHROOM CREPES, TENDER CHICKEN BREAST, MUSHROOM, LEEK, FRESH HERBS & A ONION & GARLIC SAUCE ROLLED WITH SAVORY CREPES & TOPPED WITH A LIGHT MUSHROOM SAUCE & FINISHED UNDER THE GRILL WITH GRUYERE CHEESE

SORBET

CAREE D’AGNEAU ROTI PRINTEMPS
AMELIA PARK SPRING RACK OF LAMB, MARINATED AND ROASTED, SERVED WITH A PROVENÇAL RATATOUILLE, DUCK JELLY FONDANT POTATOES AND BUTTERED GREENS, FINISHED WITH A RICH RED WINE AND ROSEMARY JUS

RELIGIEUSE
RELIGIEUSE IS A FRENCH PASTRY MADE OF TWO CHOUX PASTRY CASES, FILLED WITH CREME PATISSIERE FLAVOURED WITH HAZELNUT AND CHOCOLATE, COVERED WITH GANACHE AND FINISHED WITH BUTTER CREAM, CRÈME ANGLAISE AND CHOCOLATE SAUCE

Week 4 ⚜ 22/09/2026
AVIGNON, PROVENCE

AMUSE BOUCHE

GAMBAS GRILEE
GRILLED SHARK BAY TIGER PRAWNS, SERVED WITH A FRICASSEE OF RICOTTA GNOCCHI, CHERRY TOMATOES AND SPINACH FINISHED WITH A CREAMY GARLIC PRAWN SAUCE

SORBET

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

CLASSIC CRÈME CARAMEL
SERVED WITH CHANTILLY CRÈME & FRESH STRAWBERRIES

Week 5 ⚜ 29/09/2026
LIMOGES

AMUSE BOUCHE

FILET DE POISSON
FRESH TENDER FILLET OF LOCAL PINK SNAPPER SLOWLY CONFIT IN CLARIFIED BUTTER, SERVED WITH A CAULIFLOWER MOUSSE, SAUTEED SWISS CHARD & CRISPY CAPERS FINISHED WITH A LIGHT PERNOD VELOUTE

SORBET

FILET DE VEAU SAUCE FORESTIER
TENDER VEAL FILLET, SERVED PINK, WITH A CREAMY TRUFFLE PARISEN POMME PUREE, SAUTEED COURGETTES & FINISHED WITH A CREAMY FORESTIER SAUCE OF RED WINE, MUSHROOMS, BACON, GARLIC & THYME

TARTE AU CITRON MERINGUÉE
HOME-BAKED PARISIAN CLASSIC LEMON TART, TOPPED WITH AN BURNT MERINGUE AND SERVED WITH MANGO AND PASSION FRUIT COULIS, BERRY COMPOTE AND FINISHED WITH A ZESTY PASSIONFRUIT SORBET

~ BON APPÉTIT ~

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