Brilliant Brasserie Blanc

Story & photos by Dr. Michael Lim The Travelling GourmetTM

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All photos are of real food with no props or special effects

The indomitable Travelling Gourmet Dr. Michael Lim tastes the food of…

MICHELIN starred Chef Raymond Blanc…like super fragrant Creamy Onion Soup/Soupe a la onion with TRUFFLE, big Quenelles of chunky very tasty Pork Rilette, Penne Pasta with Roquefort Sauce, fall-off-the-bone-tender juicy Guinea Fowl Confit with ueber crisp potato wedges and crunchy Brussels Sprouts. The razor thin Guinea Fowl skin is so crispy like a very good Peking Duck from Wan Hao in Singapore. YUMMY! Try Krug Grand Cuvee Champagne with the Pork Rilettes. A big chunk of moist Whiting Fillet with lentils is also a must-try. Crisp Chateau Montcabrier 2011 Sauvignon Blanc with notes of capsicum goes well with this seafood dish. Flavourful comfort cuisine in a restaurant with a warm decor, like the restaurants in the small towns in the Loire Valley that I love, will put a happy smile on your face. The Creme Brulee has one of the best flambeed ueber-crispy caramel crusts I have ever tasted. This is one of Oxford’s BEST restaurants. Monica, the blond Manager is very lovely and helpful.

 Chef Raymond Blanc says candidly, “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.”

Raymond Blanc was born in Besançon, the capital of the Franche-Comté region in eastern France, famed for its wild mushrooms and clear water fish  His formidable mummy, “Maman Blanc” inspired him to cook fresh & seasonal produce. In 1972, Raymond arrived in England to work as a waiter at the Rose Revived near Witney. The Head Chef took ill and Raymond took over the mantle. His 2 Michelin Star haute cuisine ‘Le Manoir Aux Quat’ Saisons‘ in Oxfordshire is celebrated, as are his Brasserie Blancs. Chef Marco Pierre White was one of his disciples & he was voted the AA’s Chefs’ Chef of the Year by his peers in 2005.

Brasserie Blanc is at 71- 72 Walton Street in Oxford
United Kingdom OX2 6AG
Tel: 01865 510 999

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About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cusines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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