French menu


◊ A short extract to whet your appetite...


Starters
Carrots from the garden with supremes of orange, lime and fresh basil vinaigrette
Cream of pumpkin soup with bergamot leaf flavoured coconut cream
Wild boar pate with a fruits of the forest sauce

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Mains
Fried Provencal frog’s legs 

Duck breast roasted with “Mak Toum“ and Grand Marnier
Lamb shank braised with Indochina cadammon

Slow cooked Mekong fish with old-fashioned mustard

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Desserts
Tart Tatin with three fruits (mango, pineapple, apple) and a little pot of cream
Pear poached in red wine sauce with a swirl of honey ginger ice cream