Brasserie Blanc

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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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BB’s best game seasoning recipe

This is our go-to recipe for all sorts of game. You can use it as a cure for duck legs, pork collar or guinea fowl. Just rub into the flesh and leave overnight, before you confit in duck fat. Or you can use it as a seasoning, just sprinkle on or rub into the flesh before cooking. Once made it can be kept in a refrigerated airtight container for several weeks. This game spice is used in our fabulous pheasant in a bag recipe. read more


Espresso Martini Cocktail recipe

To celebrate the launch of Happy Hour at BB we’re letting you in on our favourite espresso martini recipe! Shake it up at home, or join us from 5pm-7pm to enjoy two for the price of one. read more


Day 22 Christmas Countdown – Cranachan recipe

This Burns Night inspired Scottish classic is a gorgeous pud for the festive season. Made with fresh fruit, indulgent cream and spiked with whisky, why not give it a go this Christmas for a simple yet impressive yuletide dessert.


DAY 20 Christmas Countdown – Jalousie Recipe

We like to do things differently at Brasserie Blanc, so for a twist on the traditional mince pie, why not try our delicious recipe for a Christmas mincemeat jalousie. A wonderfully festive dessert, perfect served warm with cream, vanilla ice cream or vanilla custard. You can use shop-bought puff pastry, and a jar of mincemeat to ensure you can spend less time in the kitchen and more time with loved ones. Follow our easy guide or watch our video where we show you how to make it. read more