Atelier Culinaire Blanc

Braised veal shanks in a rich tomato and white wine sauce, finished with fragrant gremolata.

Silky Italian cream dessert set with just enough gelatine, served with a vibrant berry compote.

The ultimate Dutch winter soup - thick, hearty, and served with rookworst sausage and rye bread.

Punjabi black lentil and kidney bean dal slow-simmered with cream and butter - utterly luxurious.

The cornerstone French mother sauce - perfectly emulsified, richly buttery, and lemony.

The original salad - romaine, a deeply savoury anchovy dressing, house croutons, and Parmesan.

Chicken braised in red wine with mushrooms, pearl onions, and smoky bacon - French country cooking at its finest.

Velvety autumnal squash soup with warm spice, coconut cream, and crunchy toasted pumpkin seeds.

Fragrant slow-braised lamb shoulder with warming spices, sweet dried apricots, and toasted almonds.

Slow-braised beef in Burgundy wine with mushrooms, pearl onions, and lardons.

Silky slow-cooked duck legs on a bed of earthy Puy lentils with a warm vinaigrette.

Bangkok street-food classic with rice noodles, tamarind, egg, and a crunch of fresh bean sprouts.