The kitchen

From the Seasonal Kitchen

Market vegetables, carefully browned fish and meat, fresh herbs and fruit shape a menu with the clarity of the season. Wine-rich sauces add depth, while cream and bright citrus bring a measured finish.

Golden-skinned sea bass with soft fennel and parsley on a softly veined stone plate.

Seasonal French Cooking

Warm Artichoke and Pea Salad
Tender artichokes and sweet peas meet crisp leaves in a fresh, herb-bright opening course.
Artichokes, peas, mixed leaves, tarragon, lemon vinaigrette
Roast Sea Bass with Fennel
Golden-skinned sea bass rests beside soft fennel, with a delicate white wine sauce and fresh parsley.
Sea bass, fennel, shallot, white wine sauce, parsley
Rhubarb and Vanilla Cream Tart
A crisp pastry shell holds smooth vanilla cream and gently tart rhubarb beneath a fine sugar crust.
Pastry, rhubarb, vanilla cream, sugar