Vanessa enjoys adding a modern twist to her classic French cooking techniques. New season vegetables add colour and texture to her menu featuring a selection of canapés, salmon gravlax with pickles and garden leaves, roasted spring lamb rump, baked puff pastry vol-au-vent with seasoned spring vegetables and salsa verde, and a free form lemon meringue pie.
A Spring Menu
Add a modern twist to classic French cooking
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