Cooking tip: Salting meat
Never salt meat before cooking, it will draw out all the juices and toughen it.
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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….
Cooking tip: Non-stick fish
When frying fish in a pan, oil a bit of greaseproof paper, place the fish skin down on it and fry in the pan. It will never stick or break up.
Swiss chard and wild mushroom fricasse
“My favourite mushrooms are morels – they are very expensive but they are the most delicious mushroom and are perfectly good, and more affordable, if you buy them dried.” read more
Deep Fried Goat’s Cheese Parcel with Chilli Tomato Chutney
“This is a signature dish at Brasserie Blanc. The cold crunch of the chutney and warm, rich goat’s cheese alongside
the sweet-sour of the balsamic glaze is a winning combination.” Raymond Blanc read more
Plum Perfect
As summer fades and days get crisper, our pick of season’s best shine in this month’s set menu dishes. read more
Grilled Atlantic Sardines with tomato sauce
Fresh grilled sardines are the perfect beach or barbecue food. They can be as fancy or as simple as you like. In the Brasseries we serve them with braised fennel & olive oil mash. Feel free to do the same, or just enjoy them as is with a simple green salad. read more