The chef will typically arrive 2 hours before.
A Traditionally French menu, using authentic methods of preparations. Rillettes and Pate are homemade using only finest ingredients. Bread and Baguette provided by french bakery Aux Pains de Papy.
Pork Rillettes with Sourdough bread and cornichons.
Free Range Chicken Pate with french baguette.
Warm baked goats cheese tartlets wit rosemary and onion;
French-trimmed rack of Lamb with Dauphinoise Potatoes and Spinach.
Duck Confit on Braised Red Cabbage and Roast Potatoes;
Mussels steamed in wine, garlic and parsley served with fries.
Ile Flottante - Traditional Floating Island a recipe from rural France.
The best Tarte Tatin made with Pears and Vanilla Ice-Cream.
Tarte Au Citron - Lemon tart served with fresh Berries