For Raymond Blanc, French food is in Brasserie Blanc’s DNA – food that comes from so much tradition, inspired by his mother and eating quality ingredients when they are best in season.
However, the launch of their new spring menu sees Brasserie Blanc look further afield, taking inspiration from Raymond’s love of travel. Alongside his Executive Chef Clive Fretwell, Raymond has introduced dishes from all over the globe to bring in new flavours, spices and textures to work alongside their French classics.
Raymond’s travels have taken him to China on so many occasions and as a homage, gunpowder chicken with papaya salad now sits proudly on the menu. The dish uses Schezuan pepper, soy, chilli, honey and a sriracha glaze to bring a true depth of flavour to the chicken.
Other global dishes to the arrivals board include a slow cooked lamb tagine and a Moroccan mezze platter with harissa aubergine, artichoke, falafel with cashew nut cream, houmous and flatbread – inspired by Raymond’s visit to a Moroccan market whilst exploring the Atlas Mountains.
Closer to home, the smoked pork belly with pink champagne rhubarb and hispi cabbage takes you back to the British countryside with seasonal ingredients. And, with springtime being prime time for asparagus, guests can enjoy spring on a plate with grilled asparagus, cauliflower, courgette, poached egg and a zingy hot smoked paprika dressing.
Desserts include perfectly tart rhubarb and creamy custard with cinder toffee, poached pink champagne rhubarb and honeycomb crunch, as well as a traditional British sticky toffee pudding with Normandy crème fraîche, crunchy nougatine and red vein sorrel.
Classics remain with the likes of duck leg confit with citrus sauce, moules frites with white wine and shallot marinière, and chocolate feuillantine – a French classic of layered sponge and mousse.
Buckle up and take off on a culinary journey exploring exciting international flavours with the new Brasserie Blanc spring menu.