⚜️ Flavours of France ⚜️
APRIL

Week 1 ⚜ 9/4/2024
LYON

COQUILLE SAINT JACQUES
SCALLOP GRATINEE, SEARED SHARK BAY SCALLOPS, SERVED ON A BED OF CREAMY LEEK AND SPINACH TOPPED WITH A CREAMY MORNAY SAUCE AND FROMAGE AND GRATINEE UNDER THE GRILL

SORBET

FILET DE BOEUF SAUCE AU POIVRE
TENDER HARVEY FILLET OF BEEF SERVED WITH A CAULIFLOWER AND TRUFFLE MOUSSE, BUTTER AND HERB CRISPY ROASTED BABY POTATOES, SAUTEED BROCALINI AND FINSIHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC CRÈME BRÛLÉE

Week 2 ⚜ 16/4/2024
PARIS

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

CONFIT DE CANARD
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, CHICKEN AND VEAL BOUDIN BLANC, FINISHED WITH A CLASSIC ORANGE AND GRAND MANIER SAUCE

PARIS BREST
A TRADITIONAL FRENCH PASTRY MADE OF CHOUX PASTRY, FILLED WITH SALTED CARAMEL, HAZELNUT CRÈME AND PRALINE WHIPPED CREAM SERVED WITH CHOCOLATE CRISPS AND ICING SUGAR
THIS DESSERT IS NAMED AFTER THE FAMOUS PARIS–BREST BICYCLE RACE

Week 3 ⚜ 23/4/2024
AUVERGNE

AMUSE BOUCHE

RISOTTO DE GAMBAS
FRESH EXMOUTH TIGER PRAWNS GRILLED AND SERVED ON A SILKY PUMPKIN, TUFFLE AND PARMESAN RISOTTO, ACCOMPANIED BY SAUTEED ASPARGUS AND CONFIT TOMATOES, FINISHED WITH A DELICATE BERCY SAUCE

SORBET

AGNEAU DEUX FAÇONS
DUO OF SPRING LAMB, MARINADED AND ROASTED AMELIA PARK RACK OF LAMB AND RUMP OF LAMB SERVED WITH A TRUFFLED POMME PUREE, PROVENCAL RATTATOUILLE, BUTTERED GREENS AND A RICH LAMB AND ROSEMARY JUS

TART AUX POMME FINE
FINE APPLE TART, CRISPY PUFF PASTRY, TOPPED WITH CARAMELISED APPLES AND A CALVADOS GLAZE, SERVED WITH CRÈME ANGLAISE AND VANILLA BEAN ICE-CREAM

Week 4 ⚜ 30/4/2024
GRENOBLE

AMUSE BOUCHE

POISSON AU SAFRAN
FRESH LOCAL DELICATE PINK SNAPPER FILLETS, BUTTER SEARED, SERVED WITH A CREAMY SAFFRON AND POTATO MOUSSELINE, SHAVED PARMESAN, SAUTEED PEAS AND CRISPY BACON FINISHED WITH A VERMOUTH AND PASTIS SAUCE

SORBET

FILET DE VEAU
TENDER FILLET OF VEAL, OVEN ROASTED AND SERVED ON AN EARTHY WILD MUSHROOM AND PARMESEN RISOTTO, ACCOMPANIED BY SAUTÉED MUSHROOMS AND SNOW PEAS AND FINISHED WITH A CREAMY TRUFFLE AND RED WINE SAUCE

TARTE AU CITRON ET FRUIT DE LA PAISSON
HOME-BAKED PARISIAN CLASSIC LEMON AND PAISSONFRUIT TART, TOPPED WITH CHANTILLY CREAM AND SERVED WITH MANGO AND PASSION FRUIT COULIS, BERRY COMPOTE AND FINISHED WITH A WILD BERRY SORBET