The new menu at Brasserie Blanc and The White Brasserie Pubs celebrates all of my favourite things about this wonderful season of Autumn. I worked together with the chef team at BB, and we have brought 18 new dishes to this menu, all inspired by ingredients that are plentiful and at their peak at this time of year. The rich boeuf bourguignon makes a triumphant return, Gressingham duck from Loomswood Farm is served with poached blackberries, and the pan-fried cod has a mariniere sauce, mussels and samphire. For vegans, the wild mushroom fricassee with truffled arancini is a fabulous way to start a meal, followed by the rich and delicious Moroccan vegetable tagine with harissa aubergine.
Working with our wonderful suppliers who bring us the very best, sustainable produce, we have been able to create a menu that we know you will love.
I hope you will find your way to one of my brasseries very soon to try this feast of autumnal delights!