Appetisers

Fresh goose liver couched in a bed of artichoke petals and rocket,
“Les Feuillantines”, Walnut and truffle vinaigrette

Fillet of John Dory, mussels and squid sprinkled with saffron
Chopped mushroom emulsion with ‘Guernsey’ fish stock

A traditional dish of free-range duckling simmered in its own juice,
Vegetable garnish of bygone days

Velvety apple meringue and raspberry sauce,
in fond memory of the two great loves in his life Adèle and Juliette

Dark-and-white chocolate and peppermint heart,
in honour of Victor Hugo

Mignardises
(an inspired selection of pastry delicacies)


The menu may vary as the season and the produce available on the market.