refined the menus cuisine

by Alain Ducasse
One-off Collaboration with Jason Atherton
Jason Atherton Alain Ducasse

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.

Discover the Menu  

Gout de/Good France 6th edition

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.

Goût de / Good France Menu    

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