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.

In July, the menu at Pétrus turns green. 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.