First Course
Fine de Claire, Krug Champagne, seaweed oil, lemon
Cognac cream, saffron, brioche crouton
Cauliflower velouté, caviar, micro greens
Main Course
Périgord truffle jus, pomme purée, rainbow chard
Butter sauce, samphire, lemon caviar, fennel foam
Bleu de Bresse stuffing, jus rôti, morel mushrooms
Final Course
5 seasonal French cheeses, honeycomb, walnut bread
Valrhona 72%, gold leaf, raspberry coulis
Warm, airy, with vanilla Anglaise — order at the start
Reserve your table — tables are strictly limited.