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Ingredients
brief of the chef
Gidleigh Park
Preparation
best with:
main
champagnes
recipes
sommeliers
about us
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main
champagnes
recipes
VENISON CARPACCIO, CRANBERRY CHUTNEY
VEAL CARPACCIO, PARMESAN CRISPS & HAZELNUT OIL
VANILLA PANACOTTA, FRESH RASPBERRIES
TUNA TARTARE, ASIAN FLAVOURS
SUMMER RED FRUITS, CHAMPAGNE JELLY
STRAWBERRY, MERINGUE, CONFIT OLIVE, LEMON CURD & THYME SORBET
SMOKED BACON IN SWEET WINE SAUCE WITH FRESH PEAS
Slow Cooked Pork Belly, Bonito Sauce, Plum Puree
SEARED TUNA, WHITE ANCHOVY AND TOMATO WATER
SEARED SCALLOP, CAULIFLOWER TEXTURE
SEABASS, SCALLOPS, CLAMS “ANTIBOISE”
SEABASS & FENNEL "PAPILLOTE"
SCOTTISH BLACK PUDDING, SCALLOPS, GIROLLES
SCONES WITH STRAWBERRIES & CREAM
SAUTEED RABBIT WITH ROCKET SALAD, CARROT JUS
Royal Seafood Platter
ROASTED SCALLOPS WITH BASIL PUREE AND SERRANO HAM
ROAST MONKFISH, JERUSALEM ARTICHOKE, VEAL TONGUE
PIGEON AND CRAYFISH COOKED IN A POT
PEAR POACHED IN CHAMPAGNE, LIME AND VANILLA
OYSTER, SMOKED SALMON, SAFFRON GLAZE & CAVIAR
MUSSELS, LEMONGRASS, CORIANDER CRUST & CREAMED CHICORY
LANGOUSTINES WITH GARLIC PUREE AND ALMOND
GRESSINGHAM DUCK BROCHETTE "A LA MURAT"
GAUTHIER CHEESE BOARD
FRESH OYSTER, SCALLOPS "RAGOUT", WILD MUSHROOMS
CITRUS JELLY, PINEAPPLE SALAD
CHICKEN BREASTS, CEPE AND ARTICHOKE CARPACCIO
CEPES MUSROOMS RISOTTO, PARMESAN DENTELLES
caviar, traditional garnish
AUMONIERE OF CROTIN DE CHAVIGNOL, TRUFFLE HONEY
ABERDEEN ANGUS BEEF & FOIE GRAS BURGER
"THE ROUSSILLON" BABY VEGETABLES PLATE
"AUBRAC" BEEF CARPACCIO
sommeliers
XAVIER ROUSSET M.S.
ARNAUD GOUBET
MATTHIEU LONGUERE M.S.
Mathieu Germond
ROBERTO DELLA - PIETRA
JEAN-MARIE PRATT
ERIC ZWIEBEL M.S.
Ian McEvoy
LIA POVEDA
GERALD DESMOUSSEAUX
Edouard Oger
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