Gueridon Classics

This recipe was first created by Chef Jacques Le Divellec in his Parisian restaurant Le Divellec in the 1980’s.

We have used this as the inspiration for The Waterside Inn’s own take on a modern classic.  Our sauce uses Macallan 12 year old single malt, which is perfectly balanced, with flavours of vanilla with rich raisin and orange.  The final dish delivers complex flavours that satisfy all the taste sensations and makes for a wonderful Hors d’Oeuvre.

£100.00 per person supplement if taken as a main starter or main course
£175.00 per person supplement if taken as an additional starter or main course

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 1 guest – maximum 4 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu

Crêpes Suzette is thought to have been first created by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette.

The perfect, classic, mouth-watering French dessert that surely needs no more introduction!

£50.00 per person supplement if taken as a main dessert
£120.00 per person supplement if taken as an additional dessert

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 1 guest – maximum 4 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu