French cooking with the seasons
Chilled pea velouté
A cool, silky bowl with a fresh herbal lift and crisp notes of radish. The mint brings spring into focus.
Peas, mint, crisp radish
Roast chicken with tarragon jus
Golden roast chicken with fragrant jus, spring carrots and buttery pommes fondantes. Savoury, tender and gently aromatic.
Roast chicken, tarragon jus, spring carrots, pommes fondantes
Rhubarb tart
A crisp pastry shell holds softly sharp rhubarb, balanced with a spoonful of crème fraîche.
Rhubarb, pastry, crème fraîche