Chicken with Bacon, Sage and Figs – Spin on Saltimboca. Fondant Potatoes and Asparagus. Served with Fig Balsamic Sauce.
Asparagus with red currant gel, yoghurt, bay leaf emulsion. Chanterelle tartar with almond cream, rum pot jelly glace and pomegranate gel by yvesundmartin Culinary Culinary Plating
