A surprise middle course, often referred to as 'trou normand', featuring basil and lime sorbet with a choice of Green or Yellow Chartreuse.
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A fine dining French restaurant in Marylebone, London, blending classical French principles with seasonal British ingredients, led by Chef Pierre Minotti.
The Head Chef at Orrery Restaurant, known for his culinary artistry that combines Escoffier's principles with British seasonal produce.
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