The kitchen

From the Market

A concise menu follows the market through crisp vegetables, carefully browned fish, bright herbs, fruit, and delicate pastry. Each plate brings fresh flavours and thoughtful texture to the table.

Golden-seared sea bass with market vegetables and parsley on a ceramic plate in warm light.

Seasonal French Cooking

Roasted beetroot and goat’s cheese tart on a ceramic plate, with fresh leaves in warm light.

Roasted Beetroot Tart

Sweet, earthy beetroot meets tangy goat’s cheese in a crisp pastry shell, finished with leaves and a bright herb dressing.

Beetroot, goat’s cheese, pastry, seasonal leaves, herbs

Brown Butter Sea Bass

A golden-seared fillet rests beside tender market vegetables, lifted with lemon, parsley, and nutty brown butter.

Sea bass, market vegetables, lemon, parsley, butter

A pear tartlet with vanilla cream and toasted hazelnuts on a small plate, softly lit.

Poached Pear Tartlet

Soft pear and crisp pastry meet a spoonful of vanilla cream, with toasted hazelnuts adding a delicate crunch.

Pear, pastry, vanilla cream, hazelnuts