“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”
A dégustation menu is a luxurious opportunity to have a slow, appreciative experience of a Chef's signature dishes. The focus is on the senses. Where the culinary art of melting your eyes, making your hair curl, sending tingles down your spine as well as teasing your taste buds, is the objective.
And, of course, the wines are carefully selected by a sommelier to complement each dish.
At Chef’s Table there is seven course dégustation menu.
“It is very detailed; I introduce new dishes slowly to ensure every aspect is consistently at the level I expect,” explains Chef Vincent. “Our produce is fresh, seasonal and cooked soon after receiving it for the very best quality. The seasons can, of course, be mercurial. So the menu depends on many things. Asparagus, for example, will last approximately two months. But at the end of the season we must ensure the product is still high quality which depends on the weather… and a myriad of other small factors you cannot predict.”
“Relationships are very important. As soon as I receive information that the end of the best part of the season is in sight; I create something else. I need to be like a Boy Scout and be prepared! The team also need to be ready for the menu to change. When planning we must also be flexible to take into account the European seasons. Bad weather in Brittany which, for example, means the fish are difficult to catch... then availability becomes impossible.”
“The menu can also change depending on the cross-over of seasons. To use the example of the asparagus again, if combined with black truffle it will depend on how the season evolves for black truffle! So we must be adaptable. From Winter through to Autumn; it is a confluence of many small things.”
The full seven course menu at Chef’s Table has a smooth balance of seasonal ingredients, large helpings of mouthwatering flavour, exquisite presentation and lashings of creativity.