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The Menu
No. 5: Langdon Hall

No. 5: Langdon Hall


DESPITE A SUBSTANTIAL recent expansion of both hotel and dining room, Langdon Hall remains as exclusive as ever—and maybe more so.
A lot of that has to do with the exceptional service experience, which is Old World in its attention to detail but never strays to pretension. More than that, however, it comes down to what’s happening in the kitchen, where Jason Bangerter continues to grow, drawing on his diverse culinary experience (with Oliver & Bonacini restaurants, and before that in the U.K. with the legendary Anton Mosimann) and delivering something perfectly appropriate to the surroundings. The food is exceptional. His cooking features classical influences with very modern execution. And from the plates he serves it on (often made by local artisans) to the unusual local forage (from wild orange to wood sorrel) he incorporates in the mix, the experience is emphatically rooted in its place. Summer menus are complemented by fine produce from the hotel garden. Come fall, the truffle menu is legendary.
If you do not sample the whole tasting, at least try the truffle soup—a sensationally rich mushroom purée emulsified with truffle oil and topped with truffle foam. If not that, request the white truffle pasta, which is rolled so thin as to become translucent, then cooked swiftly in emulsified butter instead of water (really!). His terrines are accomplished. A dish of sea scallops with caviar, champagne and seaweed is a must. Chef also excels with game meats. Save room for the spiced pear soufflé with honey butter. As expected, the wine list is pricey, but also rich in treasures. That bottle you’ve been looking for— say, the Morey Saint-Denis 1er Cru Clos de la Bussière 2006—is here. And plenty more besides.

Monday to Friday
7:00 AM until 10:30 AM

Saturday, Sunday
7:30 AM until 10:30 AM

Monday to Saturday
12:00 PM until 2:30 PM

12:00 PM until 2:30 PM

Monday to Sunday
5:30 PM until9:00 PM

Photos: Courtesy of Langdon Hall

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