The kitchen

From the market table

The menu follows the feel of the market: crisp vegetables, slow-roasted or gently braised mains, delicate sauces and fresh herbs. Finish with fruit, a little sweetness and room to linger over the last spoonful.

Braised beef with potato purée, glossy sauce and thyme.

Seasonal French, served with care

Roasted beetroot with whipped goat cheese

Earthy, sweet beetroot meets cool, tangy cheese, with a bright herb finish and a crisp bite of toasted walnut.

Roasted beetroot, whipped goat cheese, herbs, toasted walnut

Braised beef with silky pomme purée

Slow-braised beef, tender enough to yield to a fork, with a glossy red-wine sauce and buttery potato purée.

Braised beef, red-wine sauce, potato, butter, thyme

Pear and almond tart

A delicate, crisp pastry shell holds tender pear and fragrant almond cream; a spoonful of crème fraîche brings a gentle tang.

Pear, almond cream, pastry, crème fraîche