refined the menus cuisine
On 22nd off April, guests will enjoy a five-course menu devised by the chefs Jason Atherton and Alain Ducasse which will include celebratory dishes such as Jason Atherton’s Turbot, morels, asparagus, chicken, black truffle, vin jaune jus and Alain Ducasse’s Scottish langoustines, pistachio and citrus over an exclusive dinner aiming to show our support to Hospitality Action.
A gourmet festival to celebrate French gastronomy held across the globe! Thousands of dinners “à la française” on the five continents and nation-wide gourmet initiatives. This year’s focus is on socially and environmentally responsible cuisine.
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.