• Grilled spring asparagus, peas and broad beans topped with a perfect poached egg and hollandaise sauce
  • Fragrant thyme, parsley and rosemary crusted rack of lamb served alongside
  • Provencal Ratatouille and steamed new potatoes
  • Roquefort
  • Decadent dark chocolate fondant with an Agen prune parfait and Armagnac syrup