The Evening Star, Eight Courses
Menu Vesper · Huit Services
1,288per guest
⁂ Wine pairing · Accords mets & vins +588 per guest
High Summer 2026
Amuse-bouche
Chilled garden pea velouté, mint oil
Velouté glacé de petits pois, huile de menthe
The first sweetness of early-summer peas, drawn to a close with mint oil.⁷Contains allergens: Milk
Entrée froide · Cold starter
Scallop tartare, sea urchin sauce
Tartare de Saint-Jacques, sauce oursin
Hand-cut Hokkaido sashimi-grade scallop, sea urchin sauce and lemon oil.³·¹⁴Contains allergens: Molluscs, Eggs
Entrée chaude · Warm starter
Burgundy snails, garlic butter
Escargots de Bourgogne, beurre à l'ail
The Burgundian classic, baked in garlic and parsley butter.⁷·¹⁴Contains allergens: Molluscs, Milk
Trou normand · Palate cleanser
Green apple and Calvados sorbet
Sorbet pomme verte au Calvados
A palate reset — green apple cut with the cool edge of Calvados.¹²Contains allergens: Sulphites
Poisson · Fish
Dover sole meunière, brown butter
Sole de Douvres meunière, beurre noisette
Whole Dover sole, finished in nut-brown butter.¹·⁴·⁷Contains allergens: Fish, Milk, Gluten
Viande · Meat
Brittany spring lamb saddle, rosemary jus
Selle d'agneau de Bretagne, jus au romarin
Saddle of Brittany spring lamb, its jus drawn through rosemary.¹⁰Contains allergens: Mustard
Fromage · Cheese
Selection of matured French cheeses
Plateau de fromages affinés
The chef's selection of affinage French cheeses.⁷Contains allergens: Milk
Dessert
Madagascar vanilla soufflé
Soufflé à la vanille de Madagascar
Baked to order — please allow twenty minutes.¹·³·⁷Contains allergens: Eggs, Milk, Gluten
Courses can be adapted for vegetarians and dietary restrictions — tell us with your reservation, and the kitchen will rewrite the night's menu for you.