The kitchen

From the seasonal table

The menu follows the pleasures of a French table: crisp leaves, slow-braised richness and fruit baked until fragrant. Expect thoughtful textures and savoury depth, served in a setting of soft linen and warm wood.

Slow-braised beef with celeriac and thyme jus on cream ceramic, warmly lit on smoked oak.

Seasonal French cooking

Chicory leaves, sliced pear and toasted walnuts arranged on cream ceramic in soft window light.

Chicory, pear and toasted walnuts

Crisp chicory meets sweet, juicy pear and warm toasted walnuts for a lively balance of bitter, fruit and crunch.

Chicory, pear, toasted walnuts

Thyme-braised beef

Slow-braised beef arrives tender and savoury with celeriac and a glossy red-wine jus, fragrant with thyme.

Beef, thyme, celeriac, red-wine jus

Golden apple tart beside cultured cream on a cream plate in warm, gentle light.

Warm apple tart

A golden pastry shell holds soft, fragrant apple; cultured cream adds a cool, gently tangy finish.

Apple, pastry, cultured cream