gavsherry+gen:
Oysters and onions with hen jelly, beaufort, smoked beetroot sauce, chorizo and baked bread
gavsherry+gen:
A view of the oyster underneath
gavsherry+gen:
Marinated prawns with grapefruit, pear 'dominos', deep fried avocado, and a tourteau of aspic and crab with vervain
gavsherry+gen:
The selection of breads
gavsherry+gen:
A close up of the prawn dish
gavsherry+gen:
V. Dauvissat Vaillons 1er Cru Chablis 2002
gavsherry+gen:
J.F. Coche-Dury Les Enseignères 2001
gavsherry+gen:
J.F. Coche-Dury Les Enseignères 2001
gavsherry+gen:
Scallops from Erquy
gavsherry+gen:
Scallops from Erquy
gavsherry+gen:
Scallops from Erquy
gavsherry+gen:
Curried seasonal vegetables
gavsherry+gen:
Curried seasonal vegetables
gavsherry+gen:
Sea bream poached lightly in butter, with kombu and water cress, leak stock and aramanth
gavsherry+gen:
Red rock mullet and saint-pierre
gavsherry+gen:
Red rock mullet and saint-pierre
gavsherry+gen:
Bisque of the entrails, and a bouillabaisse jelly
gavsherry+gen:
Bisque of the entrails, and a bouillabaisse jelly
gavsherry+gen:
The fish served with the bisque of the entrails, and a bouillabaisse jelly
gavsherry+gen:
Fennel, marinated with the fish and then braised
gavsherry+gen:
Fennel, marinated with the fish and then braised
gavsherry+gen:
Domaine G. Roumier Les Cras 1er Cru Chambolle-Musigny 2000
gavsherry+gen:
Domaine G. Roumier Les Cras 1er Cru Chambolle-Musigny 2000
gavsherry+gen:
Domaine G. Roumier Les Cras 1er Cru Chambolle-Musigny 2000
gavsherry+gen:
Domaine G. Roumier Les Cras 1er Cru Chambolle-Musigny 2000
gavsherry+gen:
Pigeon skewer and tender French beef with butter and caviar, raddichio 'blood' and nut sauce, walnuts and pomegranate seeds
gavsherry+gen:
Pigeon skewer and tender French beef with butter and caviar, raddichio 'blood' and nut sauce, walnuts and pomegranate seeds
gavsherry+gen:
Cheese dishes
gavsherry+gen:
One of the cheeses
gavsherry+gen:
Mimolette sliced onto a jellied infusion of gooseberry and grape
