PenLlawen:
Salt and pepper
PenLlawen:
Unsalted butter
PenLlawen:
Salad of beetroot, celeriac and blackened shallots
PenLlawen:
Lasagne of Dorset crab with a cappuccino of shellfish and champagne foam
PenLlawen:
Sauté of Scottish langoustine tail with parmesan gnocci and an emulsion of potato and truffle butter
PenLlawen:
Roast foie gras, burnt orange purée, and rhubab
PenLlawen:
Fillet of John Dory with creamed potato, chantrelles, hazelnuts and autumn truffles
PenLlawen:
Aged fillet of Ayrshire beef with a persillade of cepes
PenLlawen:
Perl Las foam with a fruit jelly
PenLlawen:
Vacherin Mont d'Or
PenLlawen:
Brillat-Savarin cheesecake with passionfruit and orange
PenLlawen:
Vanilla soufflé with Agen prunes and Armagnac ice cream
PenLlawen:
Chocolates