Hearty dishes, depth of flavour and seasonality come together in our new winter menu, now available.
White onion soup with Comté cheese or a warm salt beef salad will start you off nicely, ready for corn-fed coquelet or lemon-marinated cod fillet on winter cassoulet and spinach. Winter desserts include hot chocolate soufflé or Normandy tart with Calvados butter.
The winter season also offers us some wonderful British game which takes centre stage at Brasserie Blanc. On our à la carte menu we have, for the first time, wild Scottish venison casserole with mousseline potatoes and on our specials board pheasant or partridge will bring the flavours of the country to the heart of our restaurants until the end of the February.
Come in from the cold and let us welcome you with glorious winter food.