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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Raymond Blanc book signing

On October 14th we celebrate the Literary Festival with a visit from our very own Raymond Blanc to Brasserie Blanc Cheltenham, to sign his latest book “Simply Raymond”. Raymond will be joining us at the brasserie between midday and 2pm, before he heads off to the Literature Festival where he will be taking centre stage as part of The Times and The Sunday Times forum from 3.30pm. So whether you pop down to say hi or reserve a table ahead… read more

Celebrating the riches of the season plus French classics with a twist…

We are incredibly proud to announce that our new Autumn à la carte menu is now available for our wonderful guests to come along and enjoy. Chef Clive Fretwell and his team have gone to great lengths to create our best ever menu that is jam packed with dishes full of riches of the season along with many French classics that can be enjoyed with a playful twist. This menu is a celebration of our French roots and celebrates all that… read 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