La Fourchette des Ducs

Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and a touch of inventiveness that hits the spot every time. Whatever the season, he regales us with artfully presented dishes, in which premium produce takes the limelight. In winter, Théo Kieffer's ballotine of squab and foie gras, cabbage stuffed with "fil d'or" sauerkraut and pigeon jus with truffles sing a heartfelt ode to Alsace! Gifted pastry chef Benjamin Mornay demonstrates his stellar skills with an exquisite bloody orange encased in a white chocolate shell, a bourbon vanilla ganache and a bloody orange sorbet that lingers with us still, as does the almost indecent trolley of miniature delights: fruit tarts, kougelhopf, cherry financiers and honey and lavender flavoured madeleines…