Brasserie Blanc

Join the conversation…

At BB we believe in mindful eating. We think about food – all the time. What to eat, when to eat it, where it comes from, how to cook it, how to be more adventurous. And we talk about it too. From the Grande Fromage down, we know food, and we know you know food too. So join us chez nous, where the conversation starts around the table….

Follow us on Facebook, Instagram & Twitter for more.



Raymond Blanc’s Delicious White Onion Soup

Raymond Blanc’s delicious White Onion Soup is a warming treat as the months get colder and cosier. Let us know if you give it a try at home! Serves 2: 4 white onions 2 garlic cloves 80g Comté cheese (or any hard cheese of your choice) 2 tablespoons unsalted butter 2 bay leaves 3 thyme sprigs 6 pinches of sea salt flakes 5 turns of ground black pepper 600ml recently boiled water croutons (optional) a handful of finely sliced chives… read more


Behind the scenes of our new autumn menu shoot…

This autumn we decided to shoot our new menu photographs somewhere a little different… the magical Le Manoir, Raymond’s home ground! Before any photoshoot, our marketing team has a brainstorm to come up with a new and exciting concept and, as we want to really go back to our French roots, simplicity and seasonality this year, what better place to shoot. The props were gathered, our photographer booked, and the shoot began. Clive, our Executive Chef, and Manoj, Area Chef,… read more


Hooray for Cheese Soufflé…

Our famous ‘BB’ soufflé is a real favourite on our à la carte menu, so we wanted to share this wonderfully delicious recipe as it makes the perfect showstopper that is bound to impress your guests! INGREDIENTS 40g butter, plus extra for greasing 290ml whole milk ¼ onion 1 sprig fresh thyme 3 cloves 1 bay leaf Pinch freshly grated nutmeg 40g plain flour Pinch cayenne pepper 120g Wkye Farm Cheddar, plus extra to sprinkle 4 medium eggs, separated 200ml… read more


Chickpea & Coriander Cakes

    Try these warming and comforting vegan cakes with a simple tomato sauce.  This recipe also includes a yummy aubergine caviar that works perfectly with the flavours in the cake, and a chickpea and tomato salad as a perfect accompaniment.   Ingredients For the aubergine caviar 1 aubergine ½ lemon, juice only Pinch of sugar 2 tbsp extra virgin olive oil   For the tomato sauce 1 tbsp olive oil 1 clove garlic, crushed 2 tsp tomato purée 2… read more


All Wrapped Up

We’ve taken the pain out of doing the right thing for you and come up with seven suggestions for gorgeous gift wrapping this festive season. They are stylish, sustainable and fabulously creative so get the Christmas carols on, crack out the mince pies and get wrapping. 1 Reuse tissue paper, brown paper and ribbon from deliveries or Christmas hampers. I saved this beautifully printed biodegradable tissue paper and the grosgrain ribbon from a hamper I received and repurposed it to… read more


The Making Of The Kids Menu

Our littlest guests are as important as our big guests and we take the same time and care into creating the children’s menus as do our a la carte menus. When we create a new kids menu we use the same ingredients, the same suppliers and the same skill to ensure that the food tastes as delicious as it can to tempt even the most demanding of tiny taste buds. Our current menus were developed alongside our current à la… read more