Seven courses of Chef Dubois's signature creations
per guest
Truffle espuma - a whisper of the garden
Brittany Coast, France - citrus caviar, sea foam
Gascony, France - white grape gelée, black truffle
Tableside preparation - pressed duck, seasonal accompaniments
Artisanal French cheeses with accompaniments
70% cacao, vanilla crème anglaise
Macarons, truffles, madeleines
Burgundy, France
Classic Burgundy snails with garlic butter and fresh herbs
Gascony, France
Rich duck liver terrine with brioche toast and fig compote
Smoked almond, verjus mustard
Sophisticated vegetarian starter
Provence, France
Braised with herb broth, herbs, and olive oil
Alsace, France
White asparagus with mimosa dressing and herbs
Brittany Coast, France
Classic preparation with shellfish reduction, cream, and gruyère
Dover, England
Dover sole with brown butter, lemon, and parsley
Pressed duck, seasonal accompaniments
Tableside preparation
Foie gras, roasted mushroom jus, pomme purée
Prime beef tenderloin
Dry-aged chicken, black truffle jus
Roasted with herbs and seasonal vegetables
Caper-lemon brown butter
Vegetarian option
70% cacao, vanilla crème anglaise
Prepared to order with fresh berries
Shortbread, berries
Classic custard with caramelized sugar
Saffron, almond, citrus
Light and refreshing conclusion
Curated beverages to complement your menu.
Optional pairing + £75
White grape verjus, alpine herbs
£18Long steep, stone-fruit finish
£16Crisp, herbal, lightly bitter
£17Earthy, lightly sweet
£17Sun-dried peel, thyme, saline
£15