Food and wine is very much the focus of a Morgan Jupe holiday. We take great pride in providing a memorable dining experience for each of our guests and we always use the freshest, best quality produce available.
Our menus are designed to blend creativity with tradition; using exciting flavour combinations, classic cooking techniques and always maintaining good balance throughout the week.
We recruit only the most dedicated and enthusiastic chefs who have a real passion for food and a desire to share that with our guests. Each dish has a story behind it and elegantly presents a variety of culinary influences.
Savoyarde Rarebit toasts, confit red onion
Pan seared king scallops, boudin noir
53 degree beef fillet, celeriac purée, triple cooked chips, romanesque, sauce Colbert
Pear and almond tarte tatin
Guinea Fowl Suprême
Pulled duck confit and foie gras micro burger
Blue cheese and chicory salad, redcurrant dressing
Roast suprème of guinea fowl, mushroom risotto, rocket salad, brandy cream
Côtes Chalonnais, Burgundy
Rum baba with lime and ginger
Bloody mary cherry tomatoes
Ham hock terrine, piccalilli, homemade bread roll
Baked cod loin, puy lentils, roasted Mediterranean vegetables, puttanesca dressing
Dark chocolate and beetroot brownie, raspberry coulis
Pork Three Ways
Open beef fillet sandwich, horseradish cream
“Fish and chips”, minted pea purée, “ketchup”
Picpoul de Pinet, Languedoc
Pork three ways, braised savoy cabbage, chantenay carrots, honey and mustard jus
Côtes du Rhone
Coconut pannacotta, charred pineapple