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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It’s World Chocolate Day!

To celebrate World Chocolate Day we bring you this classic RB recipe. Using just four ingredients, this chocolate mousse is rich in flavour but light in texture. Using a good quality dark chocolate is essential and, the darker the chocolate, the more intense the flavour. We love garnishing our chocolate mousse with fresh, seasonal berries but it tastes just as good served on its own. Let us know how you like to serve your chocolate mousse and share your pictures… read more


Crunchy Coleslaw

An all round great addition to picnic food is a dollop of homemade coleslaw.  (Interesting fact: the word coleslaw is from the Dutch koolsla, meaning cabbage salad). You can experiment with ingredients and toppings to make it your own but our house recipe coleslaw is a pretty good place to start – why not have a go this weekend…


Fresh sea trout, new potatoes and watercress sauce…

English watercress is wonderfully tasty, peppery and nutritious – full of vitamins C and E and ß-carotene, which is converted into vitamin A in the body, as well as calcium. The sauce makes more than you need but this is the minimum quantity that can be blended. It can be frozen for up to four weeks. RECIPE REPRODUCED, WITH KIND PERMISSION, FROM KEW ON A PLATE PUBLISHED BY HEADLINE. RECIPE © RAYMOND BLANC 2015. PHOTOGRAPH © JEAN CAZALS 2015


MONDAY PHOTO-VATION!

We have seen just how much you are enjoying cooking and sharing photos of your creations so we asked our favourite foodie photographer Nick Smith for some hot tips on taking the best shots… “I’ve worked with the lovely people at Brasserie Blanc for quite a few years now and they’ve asked me to run through a few food photography tips for everybody. So here goes…   * First tip…relax, there are no ‘rules’! * The great thing about digital… read more


Lamb rump with pea purée, pot-roasted carrots and Dauphinoise potato

This dish is the epitome of spring on a plate with tender lamb cooked to perfection and a sweet pea puree that complements it beautifully. Our take on this classic dish will be on our menu when we re-open. In the meantime, it makes the perfect Easter weekend lunch. Dauphinoise potato are also a very versatile side which goes well with almost any main!