The kitchen

Seasonal French Menu

Market vegetables, delicate sauces and crisp pastry shape a menu with a light touch. A leek tartlet opens with mustard crème fraîche and garden herbs; roast chicken follows with tarragon jus, buttered greens and pommes fondantes. Pear and almond tart brings a gently fragrant finish.

Roast chicken with tarragon jus, buttered greens and golden pommes fondantes on pale stoneware.

French Cooking, Led by the Season

Leek Tartlet
A crisp pastry shell holds tender leek, bright garden herbs and a cool, gently tangy mustard crème fraîche.
Leek, pastry, mustard crème fraîche, garden herbs
Roast Chicken with Tarragon Jus
Roast chicken arrives with a fragrant tarragon jus, buttered greens and pommes fondantes with golden edges.
Roast chicken, tarragon jus, buttered greens, potatoes
Pear and Almond Tart
Ripe pear and toasted almond meet in a delicate tart, finished with softly whipped cream and a mellow sweetness.
Pear, almond, pastry, whipped cream