From the seasonal French menu

Seasonal French cooking

1. 

   Leek and potato velouté

   Silky and gently savoury, finished with bright chive oil and a crisp hazelnut crunch. A smooth opening with fresh, nutty contrast.

   Leeks, potato, chive oil, hazelnuts

2. 

   Roast chicken with tarragon jus

   Golden roast chicken with fragrant tarragon jus, buttery pommes Anna and glazed carrots. Rich, tender and balanced with a fresh herbal finish.

   Roast chicken, tarragon jus, potatoes, butter, carrots

3. 

   Pear tart with almond cream

   Tender pear and golden pastry meet mellow almond cream, with crème fraîche adding a cool, tangy finish.

   Pear, pastry, almond cream, crème fraîche