The kitchen

From Bright to Mellow

The menu follows a fresh-to-mellow thread. Chilled pea and tarragon velouté meets crisp radish; roast chicken comes with morels, spring greens and a light cream jus; tart poached rhubarb finishes with vanilla crème fraîche and toasted buckwheat. Herbs, tender greens and fruit keep each course distinct.

Roast chicken, morels, spring greens and light cream jus on ivory stoneware.

Seasonal French Cooking

Chilled Pea and Tarragon Velouté
A cool, silky green soup with a fresh herbal lift, finished with crisp radish for a clean, peppery crunch.
Peas, tarragon, radish
Roast Chicken with Morels
Tender roast chicken and spring greens meet earthy morels, brought together with a light cream jus.
Roast chicken, morels, spring greens, cream jus
Poached Rhubarb with Vanilla Crème Fraîche
Tart, gently poached rhubarb softens against cool vanilla crème fraîche, with toasted buckwheat adding a nutty crunch.
Rhubarb, vanilla crème fraîche, toasted buckwheat