MENU

'French Creole Fusion'
FIVE-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality. 

L’ Accra
Savoury fritters, West Indian jerked vegetable, pea cress
Wine ~  (in development with our sommelier)

L’ Onion
Onion tartlet , Curd Goat Cheese, flower & herbs
Wine ~  (in development with our sommelier)

Le Seabass
Sea Bass crudo, kohlrabi, Combawa & Wasabi, tapioca & sea caviar, Curcuma Lovage, Cajun fungi consommé
Wine ~  (in development with our sommelier)

Le Wild Guinea Fowl
Wild Guinea fowl supreme salt-crusted, Cromesquis roll Maracudja, Plantain puree, Apple blossom black garlic, Colombo jus
Wine ~  (in development with our sommelier)

La Mangue
Mango grilled, Moringa parfait, coconut cake, crystal tile, lemon cress, aged rum raisin
Wine ~  (in development with our sommelier)

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ADD-ONS (opt.)
save 10% by pre-ordering online 

Le Pain Belizean (for two)  £14
Creole puff bread, La chiquetaille of Monkfish belly, Avocado Souskai 

+ Four 100ml paired wines (courses 1-4)  £34

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter
**For allergies/dietary requirements, please put in 'Notes' on the next page. Whilst our Chefs do their utmost, we can never guarantee against traces of allergens in any of our menus.

Muswell Hill  24-25 March  Wanstead  31 March-1 April
N.Finchley/Whetstone  6-7 April  Notting Hill  8 April
C.Palace  14-15 April   Fulham  21-22 April 
Mill Hill 28-29 April 

ABOUT THE CHEF

Former Head Chef from Sir Terence Conran & Claude Bosi's iconic, two-Michelin-starred Bibendum of Kensington, multi-award-winning French-Guadeloupean Chef Patrice St. Yves joins table&candle to share his gastronomic vision: 

"My menu is a culinary representation of my soul"; a fusion of La Nouvelle Cuisine, Chef Patrice's professional pedigree of 30 years, with his Guadeloupean-Creole roots, where the quality, seasonality and ethicality of ingredients, is sacrosanct.

Chef Patrice trained under some of greatest Chefs of the 20th century, at some of the countries' most revered restaurants, from the legendary Alain Ducasse of Plaza Athénée in Paris, to Phillipe Valain at The Doddin Boufant, and Jean Louis Huclin at The Vieux Cocher. It was, however, the late, great Jacques Manière of Le Pactole whom Chef Patrice regards as his mentor of mentors.

Patrice's style employs both French & Creole nouvelle cuisine techniques, and everything is washed and cooked using only Creole Aquifer alkaline water, to elevate and preserve all the goodness, energy and flavour of the ingredients. His signature dishes are a sublimation of ingredient of the West Indies and those of the Mediterranean coast of south-eastern France.