Brasserie Blanc – Fine French Flavours
I am a massive fan of Raymond Blanc. He begins speaking English with perfection diction, only for his elocution to decline into the utterly incomprehensible. Most know he’s a two Michelin Star chef, but the fact he guided Heston Blumenthal and Marco Pierre White is less well known. When Jay Rayner visited Le Manoir aux Quat’Saisons, he advised the meal was fabulous, but the cost unjustifiable. Brasserie Blanc provided a respectable job of French Cuisine at a fraction of the cost – worth keeping in mind if your salary is shorter than your phone number.
Brasserie Blanc Beaconsfield began with The Mediterranean Fish Soup, the best fish soup I’d ever slurped – the perfect summery starter. Tasting of the sea, with luxurious saffron bravely avoiding domination by the heavy-hitting garlic. The Bouillabaisse Sea Bream was perfectly cooked and seasoned – a beautiful piece of bright white succulent fish with delicious crispy skin. Unfortunately, the supporting squid and artichoke fought a losing battle against further piles of garlic. Another highlight was the mouth watering Duck Leg Confit, providing incredible depth of flavour with skin that satisfyingly crackled when cut. However, the undercooked lardons were unnecessary, especially when accompanying chorizo. For dessert, Chocolate Soufflé looked magnificent with a beautiful texture, but didn’t pack a particularly prominent chocolaty punch.
Regarding atmosphere, Brasserie Blanc Beaconsfield was teaming with punters creating a real buzz. The interior was tastefully designed and thoughtfully laid out. Although sitting by the side entrance created a rather uncomfortable draft.
Brasserie Blanc Beaconsfield operated at full capacity, thus service was understandably sluggish. However, everyone from the host to the floor staff provided genuine smiles, and worked in a composed manner. Although, when my girlfriend opted for whiskey she was slightly irked by the shocked waiter – when another server was similarly flabbergasted it bordered insulting.
As starters were £7, mains £15 (plus sides) and desserts £6, Brasserie Blanc represented average value for bourgeois Beaconsfield. However, dining from the Early Bird Menu provides outstanding frugality. Why can’t all chain restaurants be like this?
Brasserie Blanc Beaconsfield
Atmosphere 8 Cost 7 Quality 7 Service 8