Menu Découverte

“More and more, our guests want a voyage of discovery with new flavours and textures; 
all of these matched with lightness, seasonality and best produce”
- Raymond Blanc - 

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Beetroot terrine; 
horseradish and dill cream

Confit of Landais foie gras with rhubarb compote;
  toasted sour dough bread

Salad of Cornish crab, curry and mango; 
natural yoghurt and caviar

Roasted scallop, avocado, sesame and 
scallop tartare; pickled vegetables 

Pan-fried sea bass, 
smoked mashed potatoes and star anis

Roasted "Anjou" squab and celeriac choucroute; juniper sauce

"Carpaccio" of blood orange with its own sorbet

Tiramisu flavours, cocoa sauce and coffee bean ice-cream

Valrhona "Araguani 72%" chocolate mousse, 
lemon butterscotch sauce and almond milk crème glacée

Café "Pur Arabica", petits fours et chocolats du Manoir


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Cheese may be taken as an extra course £10 per person

Available for the whole table only

Raymond Blanc, Gary Jones et leur équipe vous souhaitent "Bon Appétit"