Thursday 14th March 2024, 7.30pm

To many France is the centre of gastronomy, and in the 14th century Guillaume Tirel, court chef published one of the earliest cookery books in medieval France. By the 17th Century, the focus on French cooking solely whilst ignoring outside influences became fashionable.
This concentration on all things French was crystalised in the publication of the first Michelin Guide in 1900.
Like all good chefs, Dean head chef at the Fitzwilliam has been steeped in French cuisine. Dean had delved into his repertoire of recipes to produce a show stopping menu.
This is a wonderful opportunity to taste a range of grape varieties, wine styles and flavours from the Loire, Burgundy, Rhone and Gascony in the intimate setting of the Fitzwilliam private dining room.

Amuse Bouche
Fourme d’Ambert Brulee, Craquelin de Ble’
Joel Delauney Cremant Rose N.V., Touraine, Loire

Fish course
Sole de Douvres Meuniere’, Ratatouille Nicoise puree
Jean Marc Gilet Vouvray ‘Les Perruches’ Sec, Loire

To follow
Canard a’ L’orange, confit Bon Bon, Pomme Anna, Chou Frise’
Loron Les Belmonts Beaujolais Villages, Burgundy

Main Event
Agneau de printemps, Francais garni, Fines Herbes, Pruneaux Armagnac, bebes Legmes, pomme tournee
Camille Cayran L’Elegante Cairanne, Rhône

Souffle’ au Chocolat, Pistachio glace’
Domaines des Bernardins Muscat Beaumes-de-Venise, Rhône

Cheese Course
Au Plateau de fromage, Camembert, Roquefort, Munster, gelee de coing, plaquettes
Jules Gautret Pineau des Charentes Blanc, Charentes


Great Victoria Street| Belfast BT2 7BQ T: 028 9044 2080