Chris’ passion for considered and sophisticated dishes, often with a contemporary twist, is evident in his superb French menu. Learn how to make: fresh cultured butter to enjoy with baguette and olives; baked scallops with seaweed butter; roast duck breast à l’Orange , garnished with tiny whole turnips and garlicky potato dauphinoise; and for dessert, a perfectly executed vanilla cream Napoleon.


The French Table
Sophisticated contemporary food
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