French Restaurant Adds Local Flavour To Its New Menu
The Belfry’s French Restaurant has launched its new spring menu today, and will focus on serving more local produce.
The menu will introduce seasonal produce from the region with herbs and vegetables from the resorts own gardens.
The Belfry’s Executive Chef Laurent Brouard commented: “We want to encourage more local people to try our food, and couldn’t think of a better way than to add a local flavour to the menu.
“The menu features delicious delicacies such as trio of spring lamb with boulangère potatoes and rosemary jus, and a green vegetable and herb risotto, followed by an English strawberry and black pepper ice cream. “
Martin Taylor, head of food and beverage operations: “Following the launch of the revolutionary nitrogenised style of cooking earlier this year – this new menu demonstrates the French Restaurant is at the forefront of fine dining.
“The resort is very focused on environmental sustainability; we already have a number of recycling and waste management programmes in place, so sourcing food locally is just another addition to our efforts in reducing the resorts carbon footprint.”
The Spring Menu at The Belfry’s French Restaurant is available from 18 April 2007, as both an à la carte and table d’hôte menu. Prices start at £34.95 for non-residents from the table d’hôte 3 course dinner menu.
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