6 small plates
Amuse bouch - Parmesan foam on foie gras and egg
1. Poached baby Kussi oysters with French « Echire » butter
2. Celery root with Truffles
3. Milk fed Lamb and truffle mashed potatoes
4. Pig feet pâté with shaved truffle and parmesan on toasted baguette
5. Light chestnut velouté with caramelized foie gras and crispy bacon
6. Sheep’s cheese from Belloc Abbey with black cherry marmalade with Cassie Royale
Other memories:
The number of staff, the care taken over 1 salad with individual leaf placement, Alex the wine guy that way quiet and kind and gave us great wines for our meal.
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