New seasonal menu at Brasserie Blanc
We’re all big foodies here at BNI so we are so excited that Crasserie Blanc’s spring menu has landed, packed with a new collection of innovative and adventurous dishes inspired by Raymond Blanc’s global travels.
Think fragrant flavours of Asia to the rich spices of Moroccan souks; and, unusually for a French chef, the fresh menu also contains an enticing selection of new vegan and vegetarian options.
New dishes to the arrivals board include Malabar Fish Curry with toasted coconut, Cod with preserved lemon and squid ink risotto, Lamb tagine and Vegetable summer rolls. Each dish has a fascinating Raymond Blanc travel tale behind it, from typically Venetian morning meanderings around the Rialto Fish Market or being blown away by blackened chicken on the Chilean street food scene, to some friendly barter-banter in Morocco ending with a threat of violence if he continued to haggle! And all have been given the special Brasserie Blanc touch to make them truly unique.
Brasserie Blanc has lovingly created a collection of vegan dishes where vegetables take centre stage including: Hearty vegan chilli pie; Pea, broad bean and red pepper salad; Butternut squash with citrus bulgur wheat salad; and coconut rice with fresh mango.
The gratifyingly grown-up veggie options may be free of meat, but they’re full of flavour having been given the Brasserie Blanc treatment of offering simple, but refined dishes created with classic French cooking techniques, using the very best ingredients and prepared to a superb standard.
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