Beautifully fresh for the heat of summer, from the taster of chilled gazpacho of cucumber and fresh almonds, through 3 courses and petits fours.
It combines the freshness and vibrant flavours and colours of midsummer, our gardener’s herbs, clover and runner beans, with the flavours of preserved ingredients, such as strawberries and spruce needles, grelot onions, dried olives, wild bream cured in citrus salts, raspberries macerated in their own juice, santolina in ice cream.
To this we have added our own ricotta, made here with organic milk.
It is a showcase for the classical and traditional skills in our kitchen.
It reflects the fruits of our chefs’ labours behind the scenes, their planning and commitment to using the best of ingredients at their best and preserving their fleeting abundance and flavours.
These are the unsung skills of the cooks of old, classically trained, great chefs and home cooks alike, brought up through the generations to roll happily with the seasons and nature, enjoying abundance and keeping wonderful flavours for enjoyment at other times of the year.
Like these cooks, our kitchen moves with the seasons.
This menu is for July and will even during this month evolve; there are already plans for introducing golden apricots and lavender honey when we are satisfied they are at their best.
The menu has a vegetarian dish for each of the three courses and offers both fish and meat as a main course. Vegan dishes are crafted to request on the day.
A chilled taster, freshly baked bread, two or three courses, petits fours – something wonderful for everyone.