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Brasserie Blanc- Covent Garden

With sites in Bath, Cheltenham, Leeds, Milton Keynes, St Albans and even the Tower of London Brasserie Blanc is a brand that is continuing to expand its portfolio throughout the UK.

Not just content with creating new restaurants in key locations, the prolific brand is also keen to improve its current offerings by introducing different ways to entice diners.

The latest development for Brasserie Blanc is Little B, a brand new private dining room which has been installed at its site in Covent Garden. Providing a splash of Parisian glamour in the heart of London’s Covent Garden, Little B is the capital’s newest and arguably most exciting event space to date.

Brasserie Blanc- Covent Garden

Located within the newly opened Brasserie Blanc in the iconic Opera Terrace, Little B is a self-contained room, which comes complete with its own private bar, its own private music system, its own private air conditioning and its own private staff. In fact, pretty much everything about Little B is a private affair, which makes it a very envious place for many diners to be. Little B can accommodate up to 25 guests for drinks, or 15 guests for dinner, and highlights of the luxurious room include hand-painted murals and velvet and silk cushions.

The addition of Little B at the London-based site perfectly complements Brasserie Blanc’s main public bar, which has become one of central London’s favourite watering holes. Bar Blanc features a lunch menu that includes salads, steaks and sharing plates, together with a superb cocktail list specially designed by The Cocktail Club’s JJ and James, winners of the 2009 series of BBC2’s The Restaurant.

Brasserie Blanc- Covent Garden

Signature creations at Little B include Rose Petal Martini, a beguiling blend of gin, cranberry, Miclo rose liqueur and peach purée served strait up and lightly decorated with a petal and rose water mist. Meanwhile, Bar Blanc houses London’s largest selection of absinthe, including a large measure of Le Fée Verte which expert bartenders can mix to their guests requirements.

The key to Brasserie Blanc’s success lies within its delicious and varied French menu, which has been created by expert chef Raymond Blanc. Whether the food is being served up at the sophisticated site on Threadneedle Street or the elegant eatery in Bristol, the menu is always freshly prepared, using traditional and seasonal ingredients.

Brasserie Blanc- Covent Garden

Discussing the concept behind Brasserie Blanc, Raymond Blanc, said:

“I am often asked what a Brasserie Blanc is. Well if the Manoir is a delicate waltz then the Brasseries are the Can Can. For sure, this is not a place for refined haute cuisine and three course meals. Rather, Brasserie Blanc is a place for relaxed enjoyment where I can offer you simple, high quality food that comes as close as possible to the meals that my mother prepared for me at home in Besançon and at a price that encourages you to visit us regularly.

“The real origins of French brasseries are lost in time and probably in several litres of beer but nowadays in France they are the bastions of good eating and drinking, locally and informally. I want Brasserie Blancs to be a central part of the local community where you can have fun and enjoy particularly good food.”

Brasserie Blanc- Covent Garden

For more information on Brasserie Blanc please visit: www.brasserieblanc.com.

Raymond Blanc

Born in Besançon, the capital of the Franche-Comté region of eastern France, Raymond Blanc’s passion for cooking was inspired by both his hometown and his mother ‘Maman Blanc’, who always used fresh, local and seasonal produce when creating family meals.

In 1972, Chef Blanc arrived in England, where he began his career as a waiter at the Rose Revived near Witney, before he quickly ascended to the role of Head Chef. Whilst in this position, Chef Blanc secured the restaurant’s place in the Michelin Guide, which subsequently led to the chef achieving the AA’s Chefs Chef of the year award in 2005 and an honorary OBE in 2007.

In addition to his leading portfolio of restaurants, Raymond Blanc continues to drive his dedication to food through books, TV shows and through a variety of culinary associations, including businesses and farming groups.

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