Now that the weather is turning a little colder we start to introduce warming soups to the menu, a couple of additions to the menu in the last week.
A veloute of Cauliflower with florets of violet cauliflower, orange cauliflower, Romanesque & micro corriander.
A veloute of Jerusalem artichoke ( sun choke ) with pulled confit duck leg, Jerusalem artichoke crisps, cacao nibs & white truffle oil.
a couple of dishes that will carry over to my winter season in Courchevel.
