This summer, Pétrus honours the spirit of the French kitchen garden. The finest produce, classical French technique and hyper-seasonal ingredients define every menu, while the wine list draws on grapes ripened under warmed vines. The season arrives at the table in full colour: vibrant, considered and alive with la belle saison. It is quiet elegance, rooted in the soil and refined in the kitchen.

Inspired by the kitchen garden at its most lush and generous, the dishes follow its lead, with the height of summer rendered in every shade of verdant.

Precision and discipline give elegant form to the month's new dishes. Highlights include confit turbot with courgette, Niçoise olive and bouillabaisse; Herdwick rack of lamb with young peas, fragrant mint and Rove des Garrigues; and chicken breast with petit pois à la française and consommé. To finish, a pre-dessert of basil and strawberry sorbet, bright, grassy and unmistakably summer.

At Pétrus, produce is chosen with intention, handled with exactness and served at its absolute peak.

August deepens to red at Pétrus, when the kitchen garden is at its fullest and ripest – the richness of summer at its peak. The menu follows suit, with each dish a small note of the season.​

Here, the spotlight is on cherries: Sladesdown duck terrine and parfait with dark, glossy cherry, Black Forest parfait with tart Morello cherry and white chocolate, dark chocolate soufflé deepened with kirsch and black cherry, punctuated by rum baba layered with bright fraise des bois, yoghurt, and verbena.​

A fitting note for a garden giving everything it has, as summer is served in full measure.​