Classic French ingredients get an imaginative treatment in Bord Eau’s signature creations.
A sumptuous main course that is pan-seared with William pear, Brussels sprouts, figs and cassis reduction.
Dover Sole A la Grenobloise
Slow-cooked in low temperature with capers, lemon and fresh parsley.
Loch Fyne Wild Salmon and Scallop
A delicate dish slow-cooked with carpaccio and crispy vegetable.
A chocolate ball filled with strawberry and chocolate mousse, chocolate ice-cream and topped with hot chocolate sauce and a gold leaf.