Collaborative Dinner with Club Garcon

4 Hands

‘one hundred and five pounds’ 

24 hours Fermented Sourdough/Leek Fondue White Rolls/ Homemade Tarragon Butter 

Selection of Canapés ~ Pascal

Eggs Kagiana/Wild Oregano/Feta Cheese/Black Olives ~ Asimakis

Isle of Mull Scallops/Yuzu/Celeriac/Kale/Périgord Truffle ~ Asimakis 

Crispy Duck Foie-Gras/Cranberry Pulp/Gingerbread Canelé ~ Pascal 

BBQ Suckling Pig/Smoked Eel/King January Cabbage ~ Asimakis 

Dover Sole Goujonette/Cep Pie/Black Garlic ~ Pascal 

Saddle of Venison/British Pumpkin/Lavender Brioche/Poivrade ~ Asimakis 

Roquefort Macaron/Rancio Jelly and Tipsy Walnuts ~ Pascal

Foie-Gras Turron/Passion Fruit/Cocoa Dust ~ Pascal 

Citrus Cremeux/Hazelnut/Feuilletine/ Meringue à la Française ~ Asimakis