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Café Rouge unveils new menu collection
Executive chef Bruno Balle has travelled across France, from Calais to Corsica, sourcing ingredients and suppliers to create new à la carte and set menus at Café Rouge.
Café Rouge have introduced a new Spring Set Menu from £10.95 for two courses. Starters include Terrine de Jambon, a ham hock, pea and mustard terrine with shallot and raisin chutney, to mains like Steak Frites and Tarte de Printemps, a homemade shortcrust party tart with confit shallots, Emmental cheese, goats’ cheese and sundried tomatoes.
Charcuterie et Fromage, a curated selection of artisanal products from suppliers in different regions of France, has been added to the à la carte menu. A Niçoise Salad, made with sustainably sourced chargrilled yellow fin tuna steak and fresh produce to a traditional recipe originating from Nice also features.
Simon Wilkinson, managing director, Café Rouge, said: “When I took the helm nine months ago, I was determined to create outstanding dining experiences, so I undertook an extensive piece of consumer research into what our guests wanted.
“Listening closely to the wants and needs of our guests, as well as the latest market trends, we have put together a robust menu of classic French dishes. Ingredient provenance and quality is a massive focus for us, so we scoured France to select standout local, niche producers to work with. We’re delighted with the results and we know our guests will be too.”
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