Had an amazing 5 course meal prepared by guest chef Frédéric Garnier from the Alain Ducasse’s 1-Michelin star La Bastide de Moustiers a few days ago. I had Butternut squash, hazelnut-seaweed, sea scallops, Small spelt from Haute-Provence, green avocado aioli, gamberoni, Baby beetroot, oyster and rye, turbot, Banon goat cheese and Confit apple and quince, olive oil from Provence . My favourite dish was the small spelt with prawn. The spelt combined really well the avocado slices and was further enhanced by the sauce made from the prawn’s head.
Kefu San
