Bonjour!
As passionate cooks, you are and I are deeply inspired by the flavours of each season. In Spring, for instance, Mother Nature provides us with young, delicate flavours, while summer brings tastes that are huge, ripe, triumphant. During the winter months, things become gamey, dark and intense.
Now, in winter, the flavours are deep, rich, and warming. Root vegetables take centre stage—parsnips, celeriac, and Jerusalem artichokes. This is the season for slow-cooked stews, hearty braises, and dishes that comfort and nourish.
Winter at Le Manoir is a time of reflection and cosiness. The shorter days encourage us to gather indoors, sharing meals that warm both body and soul. It's a season for preserved fruits, foraged mushrooms, and the deep, satisfying flavours that sustain us through the cold months.
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