A French Banquet
Chef Guy Morris creates an exquisite spring menu. Bass mushroom chaudrée with Vermouth and Roast pepper rouille Or Wild mushroom chaudrée with Vermouth and Roast pepper rouille Rocket salad with burned onion and beetroot puree griddled courgette, aubergine and asparagus. Optional crispy bacon. Guineafowl pan fried breast and confit leg with redcurrant and chive beurre […] ...