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Camemberu: Petit Four
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Camemberu: Palate cleanser "Citrus"
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Camemberu: Pigeon ‘Plouneour’
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Camemberu: Winter Garden
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Camemberu: Beetroot Collection
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Camemberu: Amuse Bouche
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Camemberu: JAAN at Swissotel Stamford
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Camemberu: Even petit fours are presented with dramatic flourish
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Camemberu: Chocolate Tart
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Camemberu: Chocolate Tart
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Camemberu: Chef Julien Royer adding chocolate espuma to dessert
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Camemberu: Chef Julien Royer adding chocolate espuma to dessert
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Camemberu: Truffle Ice Cream
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Camemberu: Brie de Meaux Truffé
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Camemberu: Hay-Roasted Pigeon ‘Plouneour’
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Camemberu: Grilled Atlantic Brill ‘Tournedos’
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Camemberu: Breakfast! Look at the beautiful colour of the yolk
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Camemberu: The egg is poured out onto a bed of ratte potato espuma topped with chorizo iberico and buckwheat
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Camemberu: 55’ Rosemary Smoked Organic Egg
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Camemberu: Mushroom tea is poured onto the cepes sabayon
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Camemberu: Cepes sabayon
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Camemberu: Breads! Four delicious kinds to choose from