The restaurant on Dover Street has Dale Osborne as its Executive Chef. With twenty-two years of experience Osborne has worked for some of the most influential culinary establishments such as Michelin-starred Orrery, The Wolseley, St Alban, HIX Soho, Dinner by Heston Blumenthal, Chiltern Firehouse and most recently Aqua Shard.
Season is the perfect partner, bringing its Parisian charm from the Carreau du Temple to London, along with its ethos of dishes made with fresh, seasonal products that appeal to both vegetarians and carnivores alike. They also cater for the gluten-intolerant.
The four signature dishes are the Season Bowl: a colourful bowl of fresh seasonal vegetablesÃ¢â‚¬Â¦ cauliflower rice, seasonal vegetables, Romanesco, pumpkin, red cabbage, oyster mushrooms and a scattering of chestnuts, pesto, pistachio and sage.
The Green Pancakes are made with moringa to give a natural green colouring, topped with maple syrup, white chocolate mascarpone, blueberries and pecan nuts.
As a lighter choice, the Green Beast Muesli is healthy yet feels indulgent, with Greek yogurt, peanuts, sesame, lemon and moringa powder topped with quinoa, ginger, cinnamon, dried banana and dates.
And an indulgent Avocado Chocolate Mousse: a creamy mousse without the guilt. Made from avocado, dates, almond milk, topped with crushed almonds.
The eleventh Bagatelle is reminiscent of a bustling Parisian bistro with elegant details in the style of an Haussmanien Parisian apartment.