The dinner party they won’t stop talking about
Taking inspiration from Michel Bras, we prepared some colourful tasty dishes for our dinner guest’s Artist Tsu Ching & Isart gallery Taiwan.
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15th November 2025
Gargouillou Salad
A plethora of seasonal vegetables & seafood
Pansoti & Black Mussels
Seafood Pasta, steamed black mussels & clarified chicken broth
Petuna Ocean Trout
Roasted at low temperature, broiled for crispy skin, baby spinach & citrus
dressing
Bienvenue Batard Chicken
Roasted french chicken served table side, piping hot with short grain pilaf rice, petite salad on the side & sauce supreme
A5 Iwate Striploin
Potato mille-feuille, red wine sauce & roasted Maitake mushroom
Beef Consomme
Classic beef consomme & wagyu bresaola crisp
Mango Choux à la Crème
Harun manis mango, choux au craqueline & tahitian vanilla creme legere
Gargouillou
is a signature dish by French chef Michel Bras, conceived as a celebration of seasonal produce rather than a traditional salad.
___________________________________
Prepared by Chef Danny, 15/11/2025
Rhubarb
Vanilla salt & orange
Tomato
Zebra (Kaffir lime leaves, olive oil)
Orange banana (fenugreek, orange & chamomile)
Kumato (basil oil)
French breakfast radish
Dashi & sesame oil
Silver Onion
Balsamic & caramelised onion
Heirloom Carrots
Butter & salt
Baby Zucchini
Olive oil & salt
Samphire
Salty, au naturale
Shallots
Pickled
Grenaille Potato
Smoked butter & salt
Yellow Squash
Chopped pine nuts & chives, mushroom butter
Golden Beetroot
Pickled & smoked
Candy beet root
Olive oil & salt
Celeriac
Salt baked, olive oil & salt
Smoked tomato Gelee
Italian tomato juice, smoked and set by agar
Creme Fraiche & Capers
Creme fraiche, capers, chives and cornichons
Silver Anchovies
Pickled Spanish Anchovies
Gravlax Salmon
Cured salmon with dill and citrus
Hovmästarsås
Dill, mustard & honey sauce
Gargouillou
is a signature dish by French chef Michel Bras, conceived as a celebration of seasonal produce rather than a traditional salad.
___________________________________
Prepared by Chef Danny, 15/11/2025
Rhubarb
Vanilla salt & orange
Tomato
Zebra (Kaffir lime leaves, olive oil)
Orange banana (fenugreek, orange & chamomile)
Kumato (basil oil)
French breakfast radish
Dashi & sesame oil
Silver Onion
Balsamic & caramelised onion
Heirloom Carrots
Butter & salt
Baby Zucchini
Olive oil & salt
Samphire
Salty, au naturale
Shallots
Pickled
Grenaille Potato
Smoked butter & salt
Yellow Squash
Chopped pine nuts & chives, mushroom butter
Golden Beetroot
Pickled & smoked
Candy beet root
Olive oil & salt
Celeriac
Salt baked, olive oil & salt
Smoked tomato Gelee
Italian tomato juice, smoked and set by agar
Creme Fraiche & Capers
Creme fraiche, capers, chives and cornichons
Silver Anchovies
Pickled Spanish Anchovies
Gravlax Salmon
Cured salmon with dill and citrus
Hovmästarsås
Dill, mustard & honey sauce