Monday, 30 June 2014

Week beginning June 30th - French menu week

Last week the kitchen received a request for this week’s menu from one of our regular clients, Dior. We often do out of house catering for them and this week they have some VIP’s from Paris visiting. The request was a French inspired menu.

I was very much up for this as I’ve been spending a lot of time in Paris this year visiting my boyfriend who works in fashion, Paris is after all is the clothing capital of the world. You may have already noticed I’ve been getting quite a bit of inspiration from my visits to the city of romance, from the canelé to our saffron and pistachio brioche.

First up we have a ‘Quiche Lorraine’, typical French tart found in almost every boulangerie in France. Traditionally made with onion, cheese and ham. I’ve added a new foraged herb to our quiche. A herb I’ve only recently discovered Gallant Soldier, this plant seems to be aptly named, as it is one of our better salad/herb leaves on at present. Until now it has been overlooked and yet it has a very good neutral and balanced flavour. A very clean leaf to add a bit of body, the stems also grow tiny little clusters of blossom that resemble miniature daisies with uneven petals.

In our salad range we have salmon tartare that has been cured in peppery dittander, think wasabi but in the form of white blossom. With carmargue red rice; which grows in the south of France; and roasted chestnuts, lemon and thyme.

Then there is the French equivalent of coleslaw, a remoulade with grated apples, celery, baby capers, pistachio and tarragon. This salad also features another foraged item, wild pea flowers. Visually these rival their well-known cousin the sweet pea yet they don't carry the same heady aroma. The petals are crisp and robust yet overall the flowers are very delicate.

Our last salad for the week is made with puy (baby) lentils mixed with flat parsley, pepper, balsamic, a very young and delicate St Maure goat’s cheese and lastly ripe but tart gooseberries.
We also have Parisian inspired sandwich offerings with fillings that range from champagne hollandaise to soft St Albray cheese.

So please come in and enjoy our magnifique offerings that will make you walk away feeling bon. 

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Apple and Calvados (V) 2.40
Savoury Scone: French onion and gruyere (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

French retro baguettes 5.00
Ham, Gruyère. Dijon, gherkin, red onion, spinach
Tuna champagne hollandaise, with cucumber, dill and rocket (V)

Foccacias 5.30
French lamb meat loaf with St Albray cheese, tomato and rocket
Tomato, burrata, basil, garlic mayonnaise and spinach. (V)

Salads: 5.50/6.90
Carmargue red rice with salmon and dittander tartare, roasted chestnuts, thyme and lemon (F, R)
Celery, apple, capers, pistachio with tarragon and remoulade dressing and garnished with pea shoot flowers(V, R)
Puy lentils with St Maure goats cheese and gooseberries (VE)

Tart: 5.50 or 7.90 with salad
Quiche Lorraine with Gallant Soldier herb

Sweet muffin: Apple and Calvados (V) 2.40
Savoury Scone: French onion and gruyere (V) 2.40
Friand: Apricot and elderberry (V, GF) 2.40

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