We were privileged to work with award-winning food photographer Jean Cazals on our recent game food shoot. Jean, who also shot the images for Raymond Blanc’s most recent book, Kew on a Plate, spent the day with Brasserie Blanc’s executive chef Clive Fretwell and together they created some truly magical images of some of our upcoming game specials including an absolutely stunning wood pigeon salad with winter coleslaw. It was an amazing day and a sneak preview of the shoot can be… read more
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Our Leeds brasserie played host to Raymond Blanc on Bonfire Night in the latest of our series of Kew on a Plate dinners. We added a little sparkle of our own to the evening with our bespoke bubbly, Blanc de Blancs, served to all guests on arrival. Guests were treated to a delicious three course dinner and Raymond, having been made an honorary Yorkshireman for the evening, spoke passionately about his love for fresh seasonal produce and some of… read more
What better way to wrap up your weekend than live jazz at Brasserie Blanc Chichester on Sunday 1st November from 7:00pm. Just £10.00 per person including a glass of our bespoke bubbly, Blanc de Blancs, you can relax in our beautiful bar area or dine from our delicious autumn a la carte menu. The £10.00 entry fee will be donated to the Christie Trust, one of only two trusts in the UK that specialise in the treatment of peritoneal cancer and in… read more
As part of the Great Bath Feast celebrations, our beautiful brasserie located in the Francis Hotel, Queen’s Square played host to our very own Raymond Blanc for the latest in our Kew on a Plate dinners. Executive Chef Clive Fretwell served up a delicious seasonal three course meal including Cornish mackerel, roast rack of lamb and Normandy apple tart accompanied by a glass of our bespoke bubbly, Blanc de Blancs. Raymond regaled our guests with tales from… read more
We’re really proud of the food that we serve in the brasserie with fresh, seasonal produce at the heart of every dish that is created by our lovely team of chefs, led by Head Chef Ismael. General Manager Flamur and the front of house team ensure that service runs seamlessly and they are always ready to welcome guests with a friendly smile and excellent knowledge of our menu and winelist. And the brasserie, having recently undergone a lovely… read more
“So often I hear people say they have a love-hate relationship with cauliflower, and maybe we should blame schools for this. Oh my god – how often did they kill it completely? Totally over boiling it so the end result was a mushy white mass slopped on the plate. Sometimes adding watery cheese sauce which you’d hesitate to call ‘Bechamel’. No wonder it is not on everyone’s list of favourite vegetables! I am pleased to say I think… read more