WHEN: 01-01-1970

Treat your amour to a decadent five-course menu this Valentine’s Day created by Executive Head Chef, Damien Rigollet, in romantic rooftop settings.

Indulge in Oeuf cocotte, black truffle, Clarence court egg, cocotte, parmesan & ceps mushrooms alongside the Chateaubriand 28 days dry aged 500g double fillet from Chateau, béarnaise sauce to share with someone special.