Raymond Blanc is the much-loved French chef who, though starting from humble beginnings, has grown an empire of cookbooks, TV shows, a two-Michelin star awarded Oxfordshire manor, and restaurant chain spanning 14 branches across England.
Brasserie Blanc Beaconsfield is Buckinghamshire’s chance to taste chef Blanc’s legendary cuisine, offering a menu full of both French classics and dishes inspired by his travels around the world. For general dining, the a la carte menu is brimming with nibbles, starters and mains, and even has a whole section just for steak (which has been selected by the Queen’s butcher no less). Highlights from the menu include slow-cooked boeuf bourguignon, confit barbary duck leg and chicken paillard.
On Sundays, the restaurant happily caters to the British tradition of Sunday lunch, adding three roasts to its menus such as roast Cornish beef and cottage pie, roast sirloin of outdoor pork and beetroot and cherrywood smoked cheese parcel.
All Brasserie Blanc restaurants are styled to a rustic aesthetic but thanks to the interesting design features at the Beaconsfield branch, the décor has a unique flair. For example, a lofty, airy feel is created throughout owing to high ceilings and original beams, while exposed brick walls give rooms a little character.
The furniture in this venue feels boutique, with parlour armchairs upholstered in a mix of jewel-toned velvet and patterned fabrics, while pendant lighting lends a sophisticated edge. If dining in a pair, we recommend requesting this style of seating, with comfortable booth seating available for larger groups.