Saturday 27 September 2014
Marylebone W1
£95pp incl wines

We are so delighted to welcome Michel Roux, OBE back to LA FROMAGERIE celebrating his newest book 'THE ESSENCE OF FRENCH COOKING'.

The recipes are simply fabulous & beautifully photographed; the book takes us on a journey celebrating the food through the seasons, the produce & the heritage of France.

We almost had a 20 course supper as it was so difficult choosing from all the beautiful dishes, but we settled on some of the simpler dishes. We invite guests to join us around the table to share dishes & enjoy the company of friends & family for an evening hosted by one of the legendary & most well-respected chefs of our generation.


Sharing plates of Anchoïade with Seasonal Vegetables [pg 42]
Artichauts à la Barigoule [pg 34]
Charcuterie, Cornichons, Crusty Baguette & Bordier Butter from Brittany
Rose Wine Pairing: Domaine Dalmeran Rosé de Saignée Biologique XXII St Etienne du Gres, Provence, 2013

Red Mullet with Sauce Vierge [pg 96]
White Wine Pairing: Blanc Tradition 2012 IGP Alpilles, Domaine de Valdition, Eygaliere, Orgon

Guinea Fowl with Riesling & Chanterelle [pg 120]
Subric d'Epinards [pg 192] & the most decadent Cauliflower Purée [pg 187]
White Wine Pairing: Riesling, Vieilles Vignes, Domaine L Kirmann, Epfig, Alsace 2011
Red Wine Pairing: Pinot Noir, René Quénard, Savoie

LA FROMAGERIE French Cheese Course
Red Wine Pairing: Chateau Falfas Le Chevalier Côtes de Bourg, Bordeaux 2006

Tarte des Demoiselles Tatin aux Poires
Red Wine Pairing: Pacheranc de Vendemiaire October 1997

Le Piantagioni Coffee & Herb Tea