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Image 9: Olives

Image 10: Amuse Bouche: Goat cheese, Salmon & Mango, Blue cheese & pork skin, Curry croquette ball.

Image 14: Wild Garlic Soup

Image 15: Garden Salad, all from their garden, with mixed herbs and seeds, in balsamic dressing.

Image 17: Confit of hot smoked Loch Duart salmon with oak, pickled cucumber, potato and garden mustard leaves.

Image 18: Confit of hot smoked Loch Duart salmon with oak, pickled cucumber, potato and garden mustard leaves.

Image 19: Free-range hen's egg, watercress, Jabugo ham and toasted hazelnuts

Image 20: Free-range hen's egg, watercress, Jabugo ham and toasted hazelnuts

Image 21: Welsh lamb, with toasted fennel, peas, couscous, lettuce, dill, pumpkin seed, and burrata.

Image 22: Comte from Raymond Blanc's native region: 1yr, 2yrs, and 3yrs aged. Served with apricot vanilla, hazelnut, and grapes.

Image 23: Strawberries with Szechuan pepper, cream cheese, fresh mint and basil.

Image 24: 100% chocolate texture - ice cream, ganache, spongy cake base, garnished with a chocolate crisp and syrup. Hint of orange essence in the centre.

Image 25: 100% chocolate texture - ice cream, ganache, spongy cake base, garnished with a chocolate crisp and syrup. Hint of orange essence in the centre.

Image 26: Petits fours

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  • Le Manoir aux Quat’Saisons

    June 2008