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Michel Roux
Spatchcocked poussin with radicchio and bois boudran
Walnut and blue cheese cannoli
Deep-fried whelks and cockles in a basket with beetroot ketchup
Globe artichokes stuffed with duck liver a l’orange
Steamed lobster with coriander pesto and roasted chickpeas
Tangerine beef
Double chocolate cookies
Pan-fried duck supremes with grapefruit and turnip
Salmon with oyster velouté and a vegetable crumble
Sweet pizza
Caramelised peaches with pistachios and Marsala zabaglione
Pan-fried sardines with Parma ham, piquillo peppers and basil
Hanger steak with creamed spinach and a red wine sauce
Mussels and broad bean tartine sandwich
Braised halibut with maltaise sauce and asparagus
Moroccan chicken and lentils
Artichoke hearts filled with salt cod
Hot smoked salmon blinis with a courgette salad
Roasted pear with blue cheese and chocolate sauce
Chicken supreme au vin bourguignon
Braised lamb shanks with roasted sweet potatoes and spiced crisps
Beef olives and onion beer gravy
Chicken velouté soup with cheese croquette and truffle
Tuna tartare with confit duck egg yolk
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