Simple food with
Words by Paul Thomas Manager,Jo Michalak (no relation
to the mercurial French rugby union
fly half) is delightful front of house as
you enter the newly-refurbishedALLIC gastronomy at
cream and burgundy décorits quintessential best -
champagne bar adorned withGnot purely haute
impressionist-style paintings with a
culinary feel.cuisine but accessible French
Champagne cocktails await, or thatfood at affordable prices.
oh so French aperitif or glass of wine
as you relax, with menu or without,Raymond Blanc has brought
before being shown to your seat bythe heart of French cooking
French-speaking ‘not just a waitress’beating to our doors with his
Rhiannon Evans.
“I’ve been here a couple of yearsBrasserie Blanc.
and I just love working here,”sheRaymond is a culinary ambassador.
muses as she takes us through what ISimple French fare cooked, presented
have come to love about Frenchand served sincerely and without fuss.
menus.Honest rustic, local food,some of the UK’s leading culinary talentWhen you watch some of our TV chefs
brilliantly executed. It’s all there, justincluding Marco Pierre White,Michaelpurveying their skills to the country’s
take your pick.Caines and Eric Chavot.foodies you are left wondering how they
There is a typically French selectionRaymond has never been formallygot to be on the box. When you eat at the
but the Burgundian snails in garlictrained himself.He began his career in140 seat Brasserie Blanc you understand
herb butter and Brezain smokedEngland in 1972 as a waiter then tookwhy Raymond is able to nourish the
cheese soufflé with pear and walnutover the Rose Revived Restaurant whennation with his exquisite knowledge.
screamed “eat me” (although thehis Chef became ill and has never lookedRaymond, who was born in Besançon,
Moules Marinieres were favouritesback. Brasserie Blanc, nestled nicely inFrance in 1949, is acknowledged as one
with many diners as starters).Cheltenham’s regency Promenade,winksof the world’s finest chefs.His world
The spring rack of Cornish lamb,a Parisienne-style eye at you beckoningfamous restaurant, Le Manoir aux Quat’
cooked pink as it should be,withyou enter,seducing you as you sachaySaisons has held two Michelin stars for
butter potatoes and green beans wasaround the town’s Montpellier area.the last 22 years, where he has trained
30 COTSWOLDESSENCE September - November 2008 Inspiring life in the Cotswolds
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