Chaîne des Londres dines at the Carlton Club

69 St James’s Street, London SW1A 1PJ 

 24 June 2016 : 18.45 for 19.15hrs; carriages 22.00hrs

Mark Farr has prepared this unique menu for Bailliage de Londres; he initially trained at Westminster College-Vincent Square.  On leaving college he worked at several 5* hotels, Royal Garden, Hyatt Carlton Tower, (2 stints one as chef de partie and 1 as sous chef) when it had a Michelin star in the Chelsea Room, the Berkeley, the Savoy, a couple of smallish restaurants in Essex before coming to the Carlton Club in March 1997 as senior sous chef, eventually taking over as Head Chef.

Danebury Vineyards have kindly donated ‘Cossack Vintage Brute’ 2010. Traditional method, five years on lees. Auxerrois Blanc and Rulander.  Delicate mousse, fabulous brioche nose, refreshing citrus finish.  Silver medal at UKVA2015

Menu and matching wines…

Reception

Cossack Vintage Brut 2010 – Danebury Vineyards

 Starter

Fresh English Asparagus with Hollandaise Sauce

Macon Uchizy 2014 – Domaine Talmard, Burgundy

Main course

Fillet of Sea Trout, Crushed Broad Beans,

Peas and Marjoram and a Tomato and Parsley Cream

Jersey Potatoes, Runner Beans, Sautéed Courgettes

Chateau Meaume 2009, Bordeaux Superieur

Dessert

Apple and Blackberry ‘Bande Aux Fruits’

Served with Fresh Crème Anglaise

Tea, Coffee and Mints

For more information please email: london@chaine.co.uk

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