• Dinner is 4 courses of interesting, inventive cooking (French influenced, of course). There is always a choice, and of course we are also happy to cook your favourite dishes for you. Free range poultry, organic vegetables and meats where possible, and the season's vegetables and fruit.
• Light, interesting & innovative food, with a strong French / European influence. Local produce, herbs & fresh ingredients are key to all our menus.
• Vegetarian food is included in all our menu planning as it is a special interest of our chef.

• We approach breakfast with the same level of care as dinner, and at almost any time to suit you in the morning, although chef hopes you will eat between 8.30 am and 10.30 am.
• Fresh squeezed fruit juices, home made compotes, local yoghurt, milk and cheeses from the fromagerie in the hamlet of Les Perrieres.
• Freshly baked croissants and breads.
• Free range eggs, bacon and sausages made to our own recipe by our local boucherie. Our chef will also be offering a special breakfast dish every day such as kedgeree, Loch Fyne kippers, or Eggs Benedict.
• Coffee that would hold its own in Milan, freshly roasted, and a selection of fine teas from Mariage Frères of Paris.

Whisky Oysters - oysters gently gratineed with Comte cheese and a splash of best Glenmorangie whisky.
Risotto of fresh herbs and lemon.
Tarte of fresh goat's cheese, spinach and a little fresh parmesan.
Our own marinated salmon with lime and dill dressing.

Cassoulet of local sausage and fresh vegetables.
Confit of duck with flageleot beans.
Pave of salmon with chili salsa.
Risotto a la fondue - a risotto with 4 local cheeses and a dash of chardonnay.

Our own Tarte Tatin.
Crumbly Chocolate Tarte.
Steamed sponge pudding with crème anglaise.
Our own sorbets with pralines.
Tipsy fruits marinated in champagne and Grand Marnier.