“It takes guts to mess with a winning formula, but that’s exactly what they’ve done. The Langham’s flagship restaurant reopened at the end of April, ushering in a refreshed design. The menu’s been thoroughly reworked, too, with a focus on quietly sophisticated French cooking and great British produce. It’s evolution rather than full-blown revolution, but you’ll be glad they went to the trouble.” John Hawkins, Foodism Magazine
Under Michel Roux Jr’s guidance and supervision, chef Nicolas Pasquier creates simple yet refined dishes using classic French cooking techniques. with a range of desserts specially created by The Langham’s executive pastry chef, Andrew Gravett.
They will prepare a three course lunch for us, complemented by carefully selected wine pairings with each course. The menu will be finalised nearer the time, but here is an indication of what we can expect.
Amuse bouche with English Sparkling wine from Gusbourne in Kent.
Smoked sea-bream, dashi jelly, pickled shimeji, cucumber
Roast Castaing duck breast, game boudin noir, beetroot, “Grand Veneur” sauce.
Caramelised white chocolate cream, mango, passion fruit
Coffee and petit fours
This will be a lunch to remember.