If your old man's up for some French food this Father’s Day, bring him over to Nathalie Gourment Studio for a five-course meal available during dinner on the eve of Father’s Day and lunch on the day itself. For starters, tuck into oysters, green asparagus and foie gras vol au vent. Since you can never get enough starter dishes, next up on the menu is a second starter – yuzu papaya passion fruit sorbet. For mains, your choices are either the veal blanquette with mushroom espuma or the slow-cooked sea bass dieppoise crust and emulsion. To finish off your meal, get chocolate and hazelnut ‘new age’ tart and macarons.