Recipes
Spring Collection 2024
Fondant salmon from Cherbourg, cream of watercress from Île de France
8 June
Acquerello® risotto with curry, “marinière” style shellfish, samphire
7 May, 11 June
Golden octopus with Espelette pepper, fennel & orange, virgin sauce
21 May, 28 May
The 64°C smoked egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
30 April, 18 May, 25 May, 4 June, 22 June
Chicken supreme with tarragon, “vin jaune” wine sauce, wild mushrooms, toasted brioche
27 April, 14 May, 1 June, 18 June
Burgundy choux pastries with Chablis wine, whipped cream with watercress
11 May, 15 June
Summer Collection 2024
Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate
23 July, 3 August, 20 August, 7 September
Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil
9 July, 20 July, 6 August, 24 August
Acquerello® risotto with golden chanterelle mushrooms, Bergeron apricots, courgette marmalade
13 July, 27 July, 10 August, 27 August
Organic quinoa trio, French green beans, white peaches, small golden chanterelle mushrooms, umé plum vinaigrette
2 July, 31 August
Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce
25 June, 30 July, 17 August, 14 September
Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
29 June, 16 July, 13 August, 3 September, 17 September, 21 September
Burgundy choux pastries with Chablis wine, whipped cream with watercress
10 September
Autumn Collection 2024
Fig leaf roasted duck breast, pears and figs with cassia bark
24 September, 5 October, 15 October
Creamy Acquerello® risotto with saffron threads, cuttlefish and samphire
28 September, 2 November, 30 November
Court-bouillon poached line caught pollack, beurre blanc with citrus, young spinach leaves
1st October, 9 November, 3 December
Pan fried duck foie gras, “coco de Paimpol” beans, red pepper with Vera smoked sweet pepper, devil’s hair
8 October, 5 November, 16 November, 17 December
King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
12 October, 22 October, 12 November, 14 December
Creamy mushroom broth, golden chestnuts with celery, duck foie gras shavings
19 October, 29 October, 23 November, 26 November, 7 December
Burgundy choux pastries with Chablis wine, whipped cream with watercress
26 October, 19 November, 10 December