On Wednesday, 16th April, an extraordinary culinary collaboration awaits as two of the world’s most celebrated chefs—Yannick Alléno, one of the most decorated Michelin-starred chefs in history, and Raymond Blanc OBE, Chef Patron of the two Michelin-starred Le Manoir aux Quat’Saisons—come together for an unforgettable evening of modern French gastronomy.
Bread and Butter | Yannick Alléno
King crab, farmhouse cream, Andean sage vinegar, nori seaweed broth | Yannick Alléno
Morels (filled with chicken mousse), white asparagus, Jura wine sauce | Raymond Blanc
Confit of salmon, cucumber ribbons, wasabi and cauliflower horseradish | Raymond Blanc
Japanese Wagyu millefeuille, capers jus, Boston lettuce with beetroot fermentation | Yannick Alléno
Exotic fruit ravioli with coconut, lime, and kaffir | Raymond Blanc
The Piémontais, hazelnut biscotti, lemon confit, praline ice cream | Yannick Alléno
Sugar-free candied fruit, Alléno & Rivoire chocolates | Yannick Alléno
This incredible experience is priced at £350 per person, including a specially curated sommelier-selected wine pairing.