A ONCE in a lifetime opportunity to experience a two-Michelin star menu from the famous Le Gavroche is coming to Colwyn Bay.

Tables are booking up fast for the special event at Bryn Williams at Porth Eirias on December 6 and 7, when legendary chef Michel Roux Jr will bring Le Gavroche to life in North Wales.

For the first time in 20 years he will be teaming up with his old apprentice - Denbigh-born Bryn Williams. This will be the first time the duo have ever cooked together on Welsh soil.

Sampling this one-off meal by two of the UK's leading chefs doesn't come cheap however - with tables costing £325 per head.

Williams worked for Michel Roux Jr at Le Gavroche in Mayfair between 1999 and 2003. Starting out as a demi chef he honed his craft and graduated to sous chef before becoming Chef Patron of his very first restaurant, Odette’s in 2008. 

As he opened more restaurants it was only a matter of time before he returned home to North Wales when he launched Bryn Williams at Porth Eirias in Colwyn Bay.

Now that venue will be transformed into the exquisite Le Gavroche for two nights in December. 

Diners will experience showcase of the very best of French and Welsh ingredients as Roux Jr, Williams and the Le Gavroche team offer diners a taste of the very best with a five-course menu and accompanying wines. 

Le Gavroche Experience menu

Canapés and Champagne

Coquille Saint-Jacques Rôtie, Sablé aux Algules et Anguille Fumée (Seared Scallop, Nori Sable and Smoked Eel Sauce) with Chablis Premier Cru Vaillons Domain William Fevre, Burgundy, 2020.

Coeur d'Atichaut Lucullus (Artichoke Heart with Truffles, Foie Gras and Chicken Mousse, Truffle Madeira Sauce) with Aloxe Corton Domaine Tollot-Beaut, Burgundy, 2019.

Filet de Boeuf Rôti, Raviolo de Ris de Veau et Sauce Marchand de Vin (Roast Beef Fillet, Sweetbread and Mushroom Raviolo, Red Wine Sauce) with Chateauneuf du Pape Heres Domaine du Grand Tinel, Southern Rhone, 2015.

Assiette de Fromages Affinés (French and Welsh Cheeses) with Chateauneuf du Pape Heres Domaine du Grand Tinel, Southern Rhone, 2015

Rose de Pommes Cuites au Caramel, Feuilleté et Glace à la Vanille de Madagascar (Caramel Baked Apple Rose, Crisp Puff Pastry and Madagascan Vanilla Ice Cream) with Chateau Coutet Premier Cru, Barsac, Sauternes 2009.

Le Gavroche has set the standard for UK fine dining since 1967 when it was opened by brothers Albert and Michel Roux Sr. 

It was the first restaurant in the UK to earn a Michelin star - and the first to add a second - as Michel's son continued his legacy, training such incredible chefs as Marco Pierre White, Gordon Ramsay, Monica Galetti and, of course, Bryn Williams.

When it closed its doors on Mayfair on London in January this year Michel Roux Jr was determined to ensure diners were still able to experience the attention to detail and culinary excellence that Le Gavroche was famous for.

To do that he relaunched Le Gavroche as a pop-up experience - effectively taking the restaurant on the tour that brings him to Colwyn Bay this December.