Oxfordshire Limited Edition – July 2019

June 2019 |OxfordshireLimitedEdition| 163

F

orRaymondBlanc,French

foodisinBrasserieBlanc’s

DNA–foodthatcomesfrom

somuchtradition,inspiredby

hismotherandeatingquality

ingredientswhentheyarebest

inseason.

However,thelaunchofthenewspring

menuseesBrasserieBlanclookfurther

afield,takinginspirationfromRaymond’s

loveoftravel.Alongsidehisexecutivechef

CliveFretwell,Raymondhasintroduced

dishesfromallovertheglobetobringin

newflavours,spicesandtexturestowork

alongsidetheirFrenchclassics.

Raymond’stravelshavetakenhimto

Chinaonsomanyoccasionsandasa

homage,gunpowderchickenwithpapaya

saladnowsitsproudlyonthemenu.Thedish

usesSzechuanpepper,soy,chilli,honeyanda

srirachaglazetobringatruedepthofflavour

tothechicken.

Otherglobaldishestothearrivalsboard

includeaslow-cookedlambtagineand

aMoroccanmezzeplatterwithharissa

aubergine,artichoke,falafelwithcashewnut

cream,houmousandflatbread–inspiredby

Raymond’svisittoaMoroccanmarketwhilst

exploringtheAtlasMountains.

Closertohome,thesmokedporkbelly

withpinkchampagnerhubarbandhispi

cabbagetakesyoubacktotheBritish

countrysidewithseasonalingredients.

And,withspringtimebeingprimetimefor

asparagus,guestscanenjoyspringonaplate

withgrilledasparagus,cauliflower,courgette,

poachedeggandazingyhotsmoked

paprikadressing.

Dessertsincludeperfectlytartrhubarb

andcreamycustardwithcindertoffee,

poachedpinkchampagnerhubarband

honeycombcrunch,aswellasatraditional

BritishstickytoffeepuddingwithNormandy

crèmefraîche,crunchynougatineandred

veinsorrel.

Classicsremainwiththelikesofduck

legconfitwithcitrussauce,moulesfrites

withwhitewineandshallotmarinière,and

chocolatefeuillantine–aFrenchclassicof

layeredspongeandmousse.

Buckleupandtakeoffonaculinary

journeyexploringexcitinginternational

flavourswiththenewBrasserieBlanc

springmenu.

‘Buckleupandtakeoff

onaculinaryjourney

exploringexciting

internationalflavours’

FOOD DRINK