Celeriac
Course IV of XII · Autumn 2026
A root, given the patience usually kept for meat. Six hours in a crust of salt and hay, carved at the table, finished with brown butter and the first hazelnuts.
01Ingredients & producers
Celeriac
Camille Ferrand, Les Jardins de Sauvage
Yvelines
Hazelnut
Paul Lacombe, Verger Lacombe
Lot-et-Garonne
Butter
Hélène Gaudry, Maison Gaudry
Normandy
02Pairing
Arbois Chardonnay “En Barberon” 2020, Domaine de la Tournelle
Zero-proofRoasted hay and malt infusion
03Allergens
Contains dairy, nuts and celery. The kitchen can adapt this course for most requirements with notice at the time of booking.