Pan fried scallop and octopus slices with coriander, served on a bed of celery puree, coconut emulsion and tamarind sauce, The Waterside Inn, Bray

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The Waterside Inn, Bray, Le Menu Exceptionnel dinner

ByQin Xie 10/06/201219/05/2020

Menu from the three Michelin starred (which it has held on to for some 25 years) Roux establishment, The Waterside Inn in Bray, where Le Menu Exceptionnel was sampled:

[Canapés]

[Quail’s egg and steak tartare]

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Flaked Devon crab with melon and fresh almonds, served with a marinated prawn

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Terrine of foie gras and chicken breast served with crisp vegetable salad and a brioche toast

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Pan-fried scallop and octopus slices with coriander, served on a bed of celery purée, coconut emulsion and tamarind sauce

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Roasted loin of lamb stuffed with aubergine confit and grilled pine kernels, “gâteau” of moussaka and a light saffron flavoured jus

OR

Roasted Challandais duck with cherries and Bourgueil wine

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[Rose sorbet with crystallised rose]

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Shortbread biscuit with an apricot mousse and redcurrants, rosemary scented apricot sorbet

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Warm raspberry soufflé

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Café et mignardises

Canapés, The Waterside Inn, Bray

Quail's egg on steak tartare, The Waterside Inn, Bray

Flaked Devon crab with melon and fresh almonds, served with a marinated prawn, The Waterside Inn, Bray

Terrine of foie gras and chicken breast served with crisp vegetable salad and a brioche toast, The Waterside Inn, Bray

Pan fried scallop and octopus slices with coriander, served on a bed of celery puree, coconut emulsion and tamarind sauce, The Waterside Inn, Bray

Roasted loin of lamb stuffed with aubergine confit and grilled pine kernels, "gâteau" of moussaka and a light saffron flavoured jus, The Waterside Inn, Bray

Roasted Challandais duck with cherries and Bourgueil wine, The Waterside Inn, Bray

Rose sorbet with crystallised rose, The Waterside Inn, Bray

Shortbread biscuit with an apricot mousse and redcurrants, rosemary scented apricot sorbet, The Waterside Inn, Bray

Warm raspberry soufflé, The Waterside Inn, Bray

Warm raspberry soufflé with raspberry coulis, The Waterside Inn, Bray

Rooster stand with petit fours, The Waterside Inn, Bray

Menu to Qin Xie, signed by Alain Roux, The Waterside Inn, Bray

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.