Thursday 21 March dinner 
Jérôme Henry:
Menu de mes Origines

For the second year running, on the 21st of March 2019 for dinner, Le Roi Fou takes part in Goût de France/Good France – the unique worldwide culinary event uniting 5,000 chefs over five continents, in celebration of the amitie and savoir-faire of French gastronomy.

Chef patron Jérôme Henry was born in Haute-Savoie and raised in Switzerland. His love of cooking originates from his mother’s family who were from Haute-Savoie, so for Goût de France 2019 he has imagined a four-course menu presenting dishes inspired by his childhood.

amuse-bouche printanière

quenelles de haddock fumée, sauce au vin blanc

Annie’s navarin d’agneau, légumes de saison, pistou à l’ail de l’ours

deux fromages de mon grandpère Edgar: Tomme de Savoie & Reblochon

tarte tatin & glace au Calvados

£ 30.00, drinks non included

Quenelles are a traditional dish that my grandfather Edgar loved to prepare, usually from either poultry or pike – I adored eating them as a child. Then for the second course, I’m reminded of our family holidays in the South of France where my mother Annie would cook a traditional navarin from the spring lamb raised in Provence. This is served with my mother’s recipe for pistou: my mother, being an Haute-Savoyarde, is a keen forager, and would go into the Alpine countryside near Geneva to gather wild garlic to make a type of fresh pesto sauce she used in all sorts of dishes. As for the cheese course, this is simple: Edgar was a cheesemaker in Haute-Savoie who made traditional cheeses that included Reblechon and Tomme de Savoie. A tarte tatin is simply the queen of all desserts, and among the first tarts I learnt to bake as a child – I was always amazed by the caramel-making process. – Jérome Henry