refined the menus cuisine

by Alain Ducasse

Executive Chef Jean-Philippe Blondet interprets Alain Ducasse’s cuisine with a contemporary and refined approach, consistently championing and enhancing current seasonal produce from British and French suppliers.

Scottish Langoustine
Dover Sole
Cauliflower, Comté Garde Exceptionnelle, black truffle
Line-Caught sea bass
Rib and Saddle of Venison
Native lobster, artichokes, red shiso and homardine sauce
Golden apple, juniper berry, Borniambuc crème fraîche
Chocolate from our Manufacture
Citrus Souflé