The kitchen

Three Seasonal Courses

A bright, garden-fresh beginning leads into a main course of crisp edges and tender textures, followed by fruit and cream in a delicate finish. Each plate brings the season into focus, with clean flavors and a light touch.

Roast chicken and seasonal vegetables on an ivory plate, with golden edges and warm, focused light.

Seasonal French, Simply Composed

Fresh garden greens and peas with herb cream on an ivory plate, lit softly against warm oak.

Garden Greens with Peas and Herb Cream

A fresh, bright starter with tender leaves, sweet peas, and a cool, silky finish of herb cream.

Seasonal greens, peas, fresh herbs, cream, lemon

Roast Chicken with Spring Vegetables

Golden-skinned chicken rests beside crisp-edged vegetables and a light, savory pan jus, balancing warmth with a clean finish.

Roast chicken, seasonal vegetables, herbs, pan jus

Pink rhubarb, vanilla cream, and crisp biscuit crumb arranged on an ivory plate in soft light.

Rhubarb and Vanilla Cream

Tart rhubarb brings a lively edge to soft vanilla cream, finished with a delicate crumb for a little crunch.

Rhubarb, vanilla cream, crisp biscuit crumb