On the menu:
- New Season Garlic Velouté with Scallops and Poached Grapes
- Roast Squab Pigeon Breasts with Crispy Leg Bonbons and Cassis Jus
- Amaretto Parfait with Poached Pear Coulis and Praline Tuille
What a great day! Seeing Martin cook was an inspiration. I learnt so much, from opening my first scallop to making a pigeon sauce. Martin and his chefs were always around to help and offer advice. We got to eat each of our dishes and drank amazing wines that were selected by his (half-French) sommelier.
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| My main course - delicious! |
All 3 courses were delicious and the accompanying wines too! It really was a great experience that I can highly recommend!
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