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….

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Stewed Apricots with Crunchy Almonds…

This is such a lovely dessert, or breakfast…created by Raymond during lockdown, its vibrant colours makes it look hugely appetising. Then there’s the tart-sweet taste of the ripe, they must be ripe, apricots. The gently stewed fruit is topped with sweet, crunchy baked almonds. They’re like an alternative crumble mixture and can be a topping for many desserts, or scattered on ice cream. This dessert is best served warm, straight from the pan, and with cream, crème fraîche or ice… read more

Our rich, and delicious mince pie recipe

Our rich and delicious mince pie recipe Christmas tree lights are twinkling, and the fire is roaring… its time to crack open the tub of warm, homemade mince pies to share with your loved ones. Here’s our perfect mince pie recipe to give you a little helping hand.   For the mincemeat:  150g bramley apples, finely chopped 125g black seedless grapes, finely chopped 125g currants, chopped 150g sultanas, chopped   40g mixed peel, chopped 30g dried cranberries 60g nibbed almonds… read more

Join us for a truly special Christmas!

We’re delighted to welcome you to join us for our new christmas menus, bringing in a hoard of new exciting christmas treats as well as some of the classics we know and love. Gather friends and family as we welcome you for an extravagant Christmas meal. The amazing new christmas menu has been created by Chef Manoj who has been with us for over 20 years and has used his wealth of experience to put together an exciting and most… read more

MCS Charity Gala with Raymond Blanc

Last week, the team at BB Beaconsfield hosted a charity gala dinner for the Marine Conservation Society that was hosted by Raymond Blanc and Deborah Meaden. The kitchen team created a delicious three course meal for our guests accompanied by chilled Maison Lanson champagne and truffles supplied by our favourite chocolatier, Montezuma’s Chocolates. The evening also included a silent auction that include incredible gifts and experiences that were all kindly donated by Le Manoir aux Quat’Saisons, A Belmond Hotel, The Royal Opera House, a ‘Blue Planet’… read more