Breton and Bordelais Executive Head Chef and wild mushroom fanatic Olivier Ripert and his team have devised these two enticingly gastronomic menus that are to run at both restaurants this coming October.
The first menu available at Lunch and dinner at both Breton and Bordelais is a set three course for just £15 per person and features to start a choice of Jerusalem artichoke veloute with ceps or Lentil and smoked belly of pork and trompette de la mort terrine. For main course there isRoasted Chicken supreme with salsify and girolles with sauce gras or Tagliatelle with mousseron mushrooms and tomato sauce. Hot chocolate soufflé makes the perfect end to the meal. This new menu will run for one week from the 8thto the 13th of October 2009.
The second offering featuring a selection of favourite tubers is available again at both restaurants for lunch and dinner but this menu will run throughout October 2009 and is priced at £25 for two courses.
Le Menu Champignon Sauvage
Menu at £25 for two courses
Scallop and trompette de la mort vol au vent
Farmhouse terrine of chanterelle mushrooms with a port Jelly
Celeriac and marinated pied bleu mushroom veloute
Pan fried cod with a buttery girolle mushroom sauce
Veal escalope with garlic sauted ceps and potatoes with raclette
Cassolette de mousseron mushroom gratin with spinach and a soft poached egg
Le Bouchon Breton, Old Spitalfields Market, 8 Horner Square, London E1 6EW, Tel: 08000 191 704
Le Bouchon Bordelais, 5-9 Battersea Rise, London SW11 1HG, Tel 020 7738 0307