Autumn is upon us once again, the air is suddenly filled with a faint chill and the leaves turn from green to deep red and fall from the trees. What better way to welcome in the start of Winter and the beginnings of celebrations with a hearty new range of robustly comforting foie gras specials due to be introduced at Spitalfields super brasserie Le Bouchon Breton this coming November.
Le Bouchon Breton’s Head Chef Olivier Ripert has come up with a stunning selection of seasonal starters all showcasing one sublime ingredient; foie gras, the perfect pick me up as Winter begins to take hold. Olivier’s sublime foie gras specials will be available at Breton from the 1st of November at both lunch and dinner and each of his new dishes can be especially paired with a glass of exceptional wine handpicked by Sommelier Donald Edwards.
Chefs Seasonal Autumnal Foie Gras Entrees
Available for Lunch and dinner throughout November 2009
Mille Feuille de Foie Gras, Pommes Caramelisees et sa Sauce au Calvados £19
Mille Feuille of Foie Gras, Caramelised Apple with a Calvados Sauce.
Jurancon Vendage Tardive, Symphonie de Novembre, Domaine Cauhpe 2004 – 125ml £12.50
Foie Gras en Brioche £18
Brioche with a roasted Foie Gras centre.
Henriot Brut 1998 – 125ml £16.50
Terrine de Foie Gras a la queue de Boeuf avec Jelee de Sauternes £17
Foie Gras and Ox Tail Terrine with a Sauterne Jelly.
Sauternes, Castelnau de Sudiraut 2004 – 125ml £10
Cassolette de Foie Gras, Cepes, Potiron sucre et ses Epinards £18
Cassoulet of Foie Gras, Cepes, Butternut Squash and Spinach.
Qupe Viognier/Chardonnay, Bien Nacido Cuvee 2007- 175ml £11
Tagliatelle de Girolles avec Foie Gras Poele £17 / £24 pour le Grande
Tagliatelle of Girolle Mushrooms and Foie Gras.
Rully 1ere Cru Les Mazieres, V. Durail Janthial 2005 – 175ml £12.50