Famed for his classic bistro dishes combining seasonal ingredients with the expertise he’s gained from 30 years of working in the best kitchens in the world, Joël has devised a new Autumn menu at Brasserie Joël.
The menu aims to showcase a variety of mushrooms; Butternut Squash Soup with Tompette Mushrooms and Buffalo Ricotta; Wild Mushroom Lasagne with Parsley Sauce; Baby Artichoke and Butternut Squash Risotto with Pea Shoots, Mousseron Mushrooms and Sun-dried Tomato and Porcini Fricassee with Gnocchi Ricotta. There are also Autumn themed desserts of the menu: Chestnut Perce-Neige with Rum Ice Cream and Chestnut Crème.