Served on December the 25th, @ £65 per person

Mise en bouche

Quail’s and foie gras tourte, beetroot and fig purée or
King crab and fine beans remoulade, passion fruit mayonnaise or
Seared Queen scallops, parsnip and curcumin puree, winter vegetables vierge sauce

Apple sorbet & calvados

Roasted turbot loin, smoked bone-marrow, zita crown pasta & scallops, spinach shoots & graines de paradis or
Slow cooked guinea fowl supreme, stuffed cannelloni, mushrooms and Champagne sauce or
Local beef fillet, purée soubise, fondant potatoes, black truffe sauce

Buche de Noel, chocolate and passion fruit or
Roasted tangerine, chestnut and whisky parfait, vanilla sauce or
Artisan French cheese board

Bon appétit…

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