The kitchen

From the seasonal kitchen

Market vegetables arrive crisp and bright, fish and meat take on a careful golden sear, and herb sauces bring lift to each plate. The menu follows a simple three-part rhythm: a fresh opening, a generous main and a delicate finish.

Golden roast chicken with thyme and seasonal vegetables on pale ceramic in warm light.

Seasonal French cooking

Crisp Market Vegetables
A fresh, lively starter with a cool crunch and a bright finish of herbs and citrus notes. Served as a composed brasserie plate.
Seasonal market vegetables, soft herbs, lemon, olive oil
Golden Roast Chicken
A generous main with carefully browned skin, tender meat and a fragrant herb sauce, accompanied by pale oak-colored seasonal vegetables.
Roast chicken, thyme, seasonal vegetables, pan juices
Warm Orchard Custard
A delicate custard meets softly warmed fruit for a gentle, rounded finish with a hint of vanilla.
Vanilla custard, warm seasonal fruit, toasted crumbs