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Main course

BLACK PUDDING PARMENTIER WITH POTATOES, APPLES AND ROSEMARY

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Starter

SAINT-EMILION WATERCRESS SALAD AND MOUSSE

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Dessert

THE DARK CHOCOLATE YULE LOG

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Main course

SEAFOOD LASAGNE

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Main course

GONG BAO OF SCOTTISH SALMON WITH SICHUAN PEPPER

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Dessert

BLACK CHRISTMAS NOUGAT

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Main course

BEEF TOMATOES IN AN EGG CASSEROLE

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Starter

UNCTUOUS KING PRAWNS CASSOLETTE AND OSSAU-IRATY

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Main course

BEEF FILLET WITH VEGETABLES AND ANCHOVY CREAM

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