As always, Chef Uwe has selected some of the most exquisite ingredients available at this time of year to create a selection of memorable dishes to keep the cold at bay. These creations feature on the Lunch, Dinner and à la carte menus, offering superlative dining experiences.

The Crème de la Crème of Seasonal Produce

This season, duck, foie gras, wild turbot, root vegetables, morel mushrooms, black truffles and more are the stars of Chef Uwe’s dishes. Sourced from locations that cultivate the absolute best of these ingredients, they are incorporated into flavourful culinary delights that are sure to please the palate.

Chef Uwe’s Choices

From his Winter Dinner Menu, Chef Uwe highly recommends Foie Gras, George Bruck foie gras from Strasbourg complemented by the earthy flavours of wild mushrooms and served with brioche, as well as Duck, his own unique interpretation of Peking Duck – a sublime combination of duck from Guangdong province, puntarella (a type of chicory) and blood orange. 

A Sweet Finale

Another favourite winter treasure from the forest are freshly foraged chestnuts, which Chef Uwe incorporates into a tempting trio of flavours as a dessert on the Winter Lunch Menu. The poetically named Le Mont Violette is a blissful combination of flavours and textures – chestnut, blackcurrant and meringue, guaranteed to delight diners this season.