Homage to Paul Bocuse chicken - truffle - pastry Wine Match : Code Rouge Sparkling Wine, Gerard Bertrand, Languedoc, France Pertuis Asparagus scrambled egg, black perigord truffle and vin jaune sauce Wine Match : 2015 Lune d'Argent, Clos des Lunes, Sauternes, Bordeaux Cornish Scallops hand dived scallops with confit carrot, wild boar saucisson, orange and cardamon Wine Match : 2015 Petit Chablis, Louis Michel, Burgundy Limousin Veal roasted limousin veal with foie gras and 24mth aged comte Wine Match : 2014 Le Dauphin d'Olivier, Pessac-Léognan, Bordeaux Cheese Tasting Plate with accompaniments Wine Match : Sommeliers Choice Chantecler Apple apple foam, apple sorbet and chateau de panisse olive oil Soufflé prune and armagnac soufflé with vanilla ice cream Wine Match : 2009 Chateau Rieussec 'Les Carmes de Rieussec', Sauternes, Bordeaux £75 per person including matched wines
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Homage to Paul Bocusechicken - truffle - pastry
Wine Match : Code Rouge Sparkling Wine, Gerard Bertrand, Languedoc, France
Pertuis Asparagus scrambled egg, black perigord truffle and vin jaune sauceWine Match : 2015 Lune d'Argent, Clos des Lunes, Sauternes, Bordeaux
Cornish Scallopshand dived scallops with confit carrot, wild boar saucisson, orange and cardamon
Wine Match : 2015 Petit Chablis, Louis Michel, Burgundy
Limousin Vealroasted limousin veal with foie gras and 24mth aged comte
Wine Match : 2014 Le Dauphin d'Olivier, Pessac-Léognan, Bordeaux
Cheese Tasting Platewith accompaniments
Wine Match : Sommeliers Choice
Chantecler Appleapple foam, apple sorbet and chateau de panisse olive oil
Souffléprune and armagnac soufflé with vanilla ice cream
Wine Match : 2009 Chateau Rieussec 'Les Carmes de Rieussec', Sauternes, Bordeaux
£75 per person including matched wines
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