Our French Spring Gourmet event. Start with aperitif in the bar (or dare we say garden!) and then take your tables for our fabulous French feast. Four courses plus and amuse and a palate cleanser mean that you should just eat a light breakfast and wear something chic but expandable!
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Amuse
Mini Asparagus and Roquefort Tart
A bite of butter pastry filled with caramelised onion, asparagus and crumbled Roquefort cheese.
Starters
Wild mushroom and Gaillac doux soup
Intense flavours of smoked garlic, wild mushrooms, parsley and pink peppercorns with a splash of Gaillac doux wine and creme fraiche
or
Duck and Pear Salad
Slow roasted duck, shredded and drizzled with its white wine and juniper reduction, with herb salad and poached pear
Palate Cleanser
Coupe le Colonel
Mains from the Grill
Le Gril Du Club
Dry aged faux filet steak with smoked garlic butter, pork escalopes marinaded in thyme and lemon and our speciality Merguez hache with mint yoghurt dressing. Served with triple fried frites, tomato and onion confit and herb salad
or
Assiette de Poisson
Seared tuna steak served ‘Niçoise’ with anchovies, capers and vine ripe tomatoes, smoked garlic king prawns flambed in Armagnac and a fillet of salmon poached Gaillac white wine with herbes de Provence and served with dill mayo
Or
Mediterranean vegetable platter
Griddled peppers with a sweet and spicy herb farci, roasted aubergines and courgettes with our favourite Salsa verde and chanterelles mushroom parcels. Served with a creamy slice of dauphinoise potatoes
Cheese
Our naughty cheeseboard brought to the table for tastes of some of our favourite French cheeses
Desserts
Parisian Waffle
Our own freshly cooked Liege Waffle with rosé soaked raspberries, Chantilly cream and toasted almonds
or
Duo of Chocolate Puddings
An intense, dark pot au chocolat with small hint of aged Armagnac. Chewy meringue coated in salted chocolate caramel with clotted cream ice cream
or
Nigel’s Tart au Citron
Fabulously rich lemon cream with sweet butter pastry served with honeyed mascarpone