| Amuse bouche |
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Views: 367 |
| © Andy Hayler 2008 |
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| langoustines |
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Views: 289 |
| Langoustines with white truffle and white beans.
© Andy Hayler 2008 |
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| foie gras |
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Views: 313 |
| Pan fried foie gras with figs, Sicilain lemon marmalade, goat cheese and basil leaves.
© Andy Hayler 2008 |
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| turbot |
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Views: 350 |
| Turbot with beetroot sauce.
© Andy Hayler 2008 |
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| grouse |
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Views: 331 |
| Grouse with pomegranate seeds.
© Andy Hayler 2008 |
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| Pears |
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Views: 299 |
| Pear Belle Helene, in a modern style.
© Andy Hayler 2008 |
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| Greenhouse amuse |
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Views: 39 |
| blood orange jelly, hazelnut cracker with Parmesan cream.
© Copyright Andy Hayler 2010 |
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| foie gras parfait |
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Views: 52 |
| © Copyright Andy Hayler 2010 |
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| scallop |
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Views: 56 |
| scallop with apple puree and cider vinaigrette.
© Copyright Andy Hayler 2010 |
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| sweetbread |
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Views: 53 |
| rosemary smoked sweetbread with truffle and Jerusalem artichoke puree.
© Copyright Andy Hayler 2010 |
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| snipes |
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Views: 54 |
| snipes with lardo and farce fine on toast.
© Copyright Andy Hayler 2010 |
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| hare a la royale 1 |
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Views: 56 |
| prior to its sauce being poured over it.
© Copyright Andy Hayler 2010 |
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