Welcome to our upcoming meal drops — your exclusive gateway to next week’s chef-crafted menus. Each drop features a rotating selection of starters, mains, and desserts, designed by our culinary team for freshness, flavor, and gourmet home dining.
Can’t wait for next week? Try this week’s meal drops!
Starters
- Carrot Ribbon Salad with Hazelnut Praline and Ginger Miso Dressing
Crenn inspired, but with Corey Lee’s finesse. - Sweetcorn Custard with Crispy Leeks and Chive Ash
Rooted in Keller’s philosophy of taking humble ingredients seriously.
Mains
- Burnt Leek and Caviar Tart with Crème Fraîche and Chive Blossoms
- Soy Glazed Cod with Ginger Broth and Nori Rice Cake
- Chestnut Velouté with Wild Mushrooms and Smoked Almonds
- Roasted Duck Breast with Plum Reduction and Black Garlic
- Root Vegetable Tagine with Saffron Couscous and Preserved Lemon Foam
Desserts
- Dark Chocolate Mousse with Smoked Salt and Olive Oil Crumble
Refined contrast, pure decadence. Keller energy. - Dragonfruit and Hibiscus Sorbet with Coconut Meringue and Lychee Mist
A poetic, airy finish. Pure Crenn in tone.
If you are curious how the weekly menu is made- see our behind the scenes content!
