From savoury pastries and chilled reds to cherry overload, discover what’s fresh and what’s become just a bit stale Savoury millefeuilles (above) Elegant savouries are all the rage on menus right now, for example, at Planque, which has a chanterelle and radicchio millefeuille with comte sauce. Think fancy deconstructed vol-au-vents with modern gastronomic flair.