Fine Dining at Famous The Waterside Inn 3 Stars Michelin Restaurant UK Tasting Menu - Alain Roux

We start with a little selection of canapes. We have on the left the truffle croque monsieur and on the right the foie gras parfait with orange and ginger bread. We have a plain and rice flour. Which one is good? That one or that one? Yeah, thank you. Marinated in soy sauce and pepper on the side. Thank you. Smoked dill mousse with ochetra caviar and green apple and beetroot. Consomme. Thank you. Here we are. Followed with a lovely foie gras pan fried for you madame. She served it with pine kernels. You've got some peppers as well. And now it's got some Gewürztraminer flavor. Enjoy. Thank you. The poached fillet of halibut. Which is served with radish. And then you've got some lovely vodka and lime emulsion. Enjoy. Two of game amagam, that is venison and partridge. With artichoke and pepper sauce. Bon appetit. Thank you. Madame, we followed misart with a quince sorbet with a reduce of corn. Thank you. So madame, for you now, as you've got the Comte cheese selection, we're going to have a glass of Arbois Vingeur. It's a yellow wine made by Savagnin and coming from Cote d'Azur. It's deliberately oxidized, so it's got almondy and nutty flavors. It's a perfect pairing for the cheese, Comte. Quite salty. We have three different Comte cheese madame. We've got the six months, the 18th month and the 30th month. We start from your right. Madame is the sixth, 18th and 30th month. And we have the little chutney, it's like a jam to finish with the cheese. We have the sour bread with hazelnuts. It's all a selection of Comte cheese. We follow with a warm William Spears souffle with persimmon filling. A little selection of petit four for you. A little bit of Comte, madame. Thank you very much.