The Woodward

L’Agneau de Lait des Pyrénées.

A delicate iteration of suckling lamb from the Pyrenees, presented with simmered green asparagus, herbal gremolata and a briny caper condiment.

At L’Atelier Robuchon, Executive Pastry Chef presents new dessert creations: La Framboise and La Fraise, showcasing the purity of fresh, seasonal fruit.