Experience the art of the French table with our ‘feasting-style’ service. Every dish below is served to the centre of your table for everyone to share and enjoy together.
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The French FeastFriday 20th March£40 Per Guest7PM Arrival Drinks
7:30PM Seated For Dinner
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To Start (The Hors d'Oeuvres)
- Baked Camembert "Au Miel": Whole Camembert studded with garlic and rosemary, drizzled with honey and served with warm, toasted baguette.
- Chicken Liver & Cognac Parfait: A smooth, rich parfait topped with a clarified butter seal and served with sweet red onion marmalade.
- Moules Marinière: Fresh rope-grown mussels steamed in white wine, shallots, and fragrant parsley butter.
- Salade Lyonnaise: Bitter frisée greens and crispy pancetta lardons topped with soft poached eggs and a warm Dijon vinaigrette.
The Main Event (Plats de Résistance)
- 12-Hour Boeuf Bourguignon: Melt-in-the-mouth beef slow-braised in a rich Burgundy red wine sauce with pearl onions and smoked bacon lardons.
- Coq au Vin Blanc: A delicate twist on the classic - chicken braised in Riesling with tarragon, chestnut mushrooms, and a touch of crème fraîche.
- Provençal Vegetable Ratatouille (V/VG): A vibrant, tiered bake of courgette, aubergine, and tomato in a rich herb-infused pepper sauce.
- Gratin Dauphinois: Thinly sliced potatoes baked in a garlic and nutmeg-infused cream with a golden Gruyère crust.
- Haricots Verts Almondine: Crisp French green beans tossed in "beurre noisette" (brown butter) and topped with toasted flaked almonds.
The Grand Finale (Les Desserts)
- Chocolate & Salted Caramel Tarte Ganache: A crisp pastry shell filled with gooey salted caramel and finished with a mirror-shine chocolate ganache.
- Classic Vanilla Bean Crème Brûlée: Silky vanilla custard with a glass-like burnt sugar lid and fresh raspberries.
- Lemon Tarte Citron: A sharp, zesty lemon curd in a buttery shortcrust pastry.