Apéro · Standing Welcome

Bulles du Château Laffitte Carcasset

Bayonne ham croquettes, Ossau-Iraty béchamel

Canapé I

Bulles du Château Laffitte Carcasset

Savoury canelé with South-West confit duck, Ente plum compote

Canapé II

Bulles du Château Laffitte Carcasset

Arcachon Bay oyster, mignonette of the estate's red wine and pink shallot, espuma of Graves white wine

One or the other, with Canapé III.

Canapé III · In The Chai

Bulles du Château Laffitte Carcasset

Granita of the estate's partially-fermented grape must, ribot milk, botrytised Sauternes jelly, fresh Périgord walnuts

Served on a porcelain spoon among the barrels, a nod to the fermentations under way. One or the other, with Canapé II.

Breads & Butter · At The Table

Artisan breads from the South-West, house-churned butter with Atlantic seaweed, olive oil

Starter

Pessac-Léognan blanc

Meagre from the Gironde estuary, gravlax with lemon verbena and wild fennel, warm beurre blanc of Graves white wine, garden pickles (cucumber, fennel, pink shallot, pink radish), watercress, fleur de sel

The signature cold-and-warm contrast.

Hot Course

Château Laffitte Carcasset, young vintage

Bazas beef cheek braised six hours in the estate's wine, crushed potato with duck fat, young glazed carrots, confit Médoc cèpes

Dessert · Estate Honey

Sauternes

Siphon of Basque farmhouse yoghurt, estate honey and rosemary, flowing gel of South-West black fig, caramelised buckwheat tuile, edible flowers

Mignardises

Pâte de fruit of the estate's wine