PYC Beaujolais evening

Slow-cooked ham hock, hand-pressed into a rustic terrine, served with a tangy seasonal chutney and crisp golden crouton for a perfect balance of savoury, sweet, and crunch. ( Gf without the crouton)

Tomatoes stuffed with herbed cream cheese and ricotta served with drizzle of olive oil and balsamic reduction.

A French classic: tender pieces of beef slowly braised in Burgundy red wine, enriched with smoky bacon, carrots, onions, and mushrooms. A rich, melt-in-the-mouth dish that captures the warmth and soul of Burgundian tradition. Gf

A Provençal medley of slow-cooked vegetables ragu — aubergine, courgette, peppers, and tomatoes topped with warm goat cheese— infused with olive oil and fresh herbs. Light yet full of flavour, balancing wonderfully with the vibrant notes of Beaujolais. Gf

A classic French pastry — light choux filled with Chantilly cream, finished with a glossy dark chocolate glaze. Elegant, indulgent, and timeless. Not Gf

A timeless French dessert of silky smooth vanilla custard, topped with a thin layer of caramelised sugar, crackling beneath the spoon, served with an Apricot and vanilla compote. Elegant, simple, and irresistible.