The kitchen

Three Seasonal Courses

The menu follows the season with clear, generous flavours: sweet leek softened into a velvety soup, roast chicken scented with tarragon and white wine, and pear poached until tender. Crisp shallots, spring peas and toasted hazelnuts add a little contrast to each plate.

Roast chicken with white wine, tarragon and spring peas on pale stoneware.

Seasonal French Cooking

Leek and Chervil Soup

A smooth, velvety bowl of leek and chervil, finished with crisped shallots for a delicate crunch.

Leek, chervil, crisped shallots

Roast Chicken with Spring Peas

Roast chicken with a light white wine and tarragon sauce, served with sweet spring peas for a bright, savoury main course.

Chicken, white wine, tarragon, spring peas

Poached Pear with Crème Fraîche

Tender poached pear paired with cool crème fraîche and toasted hazelnuts, balancing soft fruit with a warm, nutty finish.

Pear, crème fraîche, toasted hazelnuts