Even if our WRONG CONTINENTAL breakfast is still a massive hit, we are trying to offer you every week-end something new and a bit special. So we have been introducing eggs benedict, eggs royal and eggs florentine, lovely prepared with free range eggs and homemade hollandiase sauce. As we like to propose these breakfast classics, we also have already our variation..
EGGS FRANCESCO: an arteries friendlier version of eggs benedict, with sourdough bread, ham, mozzarella and artichokes, poached eggs, olive oil and oregano… £9.95 coffee included! Bang!
This week we start the interview with Christophe Galez, “grand Vino” at Champagnes &Chateaux LTD. He established the company in 1989 and has been supplying some of the best restaurant in London and the UK.
We started with 3 basic and very important questions!
JC: “So Christophe, you have been dealing mainly with French wine. Which is your favourite French wine area?”
CHRISTOPHE: “I love Burgundy”
JC: “And which wine would you pick up as your favourite from that area?”
CHRISTOPHE: “At the moment it has to be Gevrey-Chambertin “Vieilles Vignes, Domaine Harmand-Geoffroy 2009. It’s pure silk!”
JC: “So if you were to have it at home what would eat with it?”
CHRISTOPHE: “When it comes to cooking, my wife Estelle is the master. We would choose some Aberdeen ribeye from Barrett’s butcher in Belsize park and she will cook it on the BBQ, nice and pink”
Below JC and Christophe during a wine tasting.
“LA FETE DES MERES” 2013
SCHICKEN LIVER PARFAIT, RED ONION MARMELADE, TOAST
Parfait de foie de volailles, marmalade d’oignons rouges, toast
CREAM OF CAULIFLOWER SOUP, TRUFFLE OIL
Crème Dubarry, huile de truffe
CORNISH CRAB, VEGETABLE MACEDOINE SUP £3)
Crabe de la cornouaille, macedoine de legumes
“CHALK FARM” SMOKED SALMON, SOUR CREAM
Saumon fumé à “Chalk Farm”, crème au citron
BREAST OF DUCK, RED CABBAGE, BLACKCURRANT SAUCE
Magret de canard, choux rouges, sauce au cassis
ABERDEEN ANGUS RIBEYE, GRATIN DAUPHINOIS, PEPPERCORN SAUCE (SUP £5)
Aberdeen angus entrecote, gratin dauphinois, sauce au poivre vert
CORN FED CHICKEN, SPINACH, WILD MUSHROOM SAUCE
Blanc de volaille au grain, épinards, sauce aux champignons
FILLET OF SALMON, CRUSHED POTATOES, SORREL SAUCE
Filet de saumon, pommes écrasées, sauce à l’oseille
APPLE TARTE TATIN, CLOTTED CREAM ICE CREAM
Tarte tatin aux pommes, glace à la crème
ABSINTHE CREME BRULEE
Crème brulée à l’absinthe
MARSHFIELD VANILLA ICE CREAM, PRUNES IN ARMAGNAC
Glace à la vanilla, pruneaux à l’armagnac
DARK CHOCOLATE MOUSSE
Mousse au chocolat noir
2 COURSES £19.50
3 COURSES £25.00