We love Easter at Clementine Communications, it’s such a wonderful time of year – spring has sprung, and the dark evenings of winter are all but a distant memory. In a beautiful corner of Marylebone, our wonderful client, les 110 de Taillevent London has been busy preparing an exquisite menu to mark the occasion.
The menu in question has been curated by Head Chef, Ross Bryans – which will be available on Easter Sunday – features a wonderful selection of dishes set to excite the palate, all paired expertly by Head Sommelier and General Manager, Christopher Lecoufle.
The seasonal menu features a starter of Chilled Kentish Pea Soup, made with gambero rosso, and citrus crème fraiche. Followed by a traditional choice of Roasted Milk Fed Lamb Leg for two, with Jersey potatoes, aubergine caviar, and minted courgettes. This succulent main course is both maintaining the Spring essence that the Easter period brings, while at the same time keeping with the restaurant’s sustainable conscience.
To finish, the restaurant has chosen to spoil and impress with the Strawberry and Pistachio Dacquoise made with basil ash meringue, and Champagne sorbet. If this doesn’t tickle your taste buds or your appetite we are not sure what else will.
Is anybody else hungry – or is it just us?
Don’t miss out on the best spot in London to celebrate Easter – book now by calling the restaurant on 020 3141 6016 or online at https://www.les-110-taillevent-london.com/ and keep up to date with everything at the restaurant on Instagram https://www.instagram.com/110london/