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After a memorable drive through the Duke of Bedford’s deer park, this timbered mock-Tudor house makes an ideal setting for a sumptuous dining destination. Paris House is the third link in Alan
Murchison’s small chain of restaurants, & the third to be awarded a Michelin star. The kitchen delivers dishes in the modern European mould – perhaps confit & smoked duck with marinated
foie gras, quince & chicory, or roasted breast & cannelloni of partridge leg, served with cep chutney, cauliflower & parmesan purée. It also embarks on some playfully retro
interpretations of British classics – a modern take on kedgeree based on fillet of halibut with curried risotto & onion bhaji, for example, or a ‘cheese & pickle sandwich’ involving
gingerbread & blue cheese mousse with pickled pear chutney.