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One of the many great things about this amazingly spacious kitchen is that our
chef designed the interior herself, along with the expertise of our master
cabinet maker and a team of highly skilled craftsmen.
With a modern luxuriance every cabinet, granite slab, or the smallest light
fitting up to our burgundy Lacanche Chassagne and Chambertin ovens everything
is made according to measure. In this dramatic setting a great deal of
attention was given in separating the different sections of the kitchen to
ensure that each work station equipped with its own counter fridge, preparation
bowl and drop bin.
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On entering the kitchen, you are met by the Patisserie section where all the
preparation of the breads, pastries, petit fours and desserts takes place under
the watchful eye of our pastry chef. On further inspection of this domain, you
will encounter the Entremetier and the Garde Manger sections where all the
preparations for light lunches, terrines salads along with the preparation of
all the vegetables required by the other sections in the kitchen, are produced.
The next two sections constructed around the Lacanch island, is the hot kitchen
. This area consists of the Poissonnier station where all the preparation of
the delicate fish dishes along with their sauces takes place. The Rotisseur is
the meat section where all the venison, duck, game birds and other beef cuts
are prepared along with intricate sauces, to compliment every dish.
And lastly the one area that all the other sections lead to ………………. our
beautifully crafted Chefs Table situated at
the very end of the room.
Read more about The Chef and
the Kitchen Brigade, The Menu or our
Herb Garden.
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