Brasserie Blanc Threadneedle Street

As the supremo behind Michelin grandee Le Manoir aux Quat’ Saisons, Raymond Blanc talks a good game on his TV show, The Restaurant, but more to the point, he also delivers in the marketplace. His informal chain, Brasserie Blanc, brings gastronomic joy to a select few towns (the list continues to grow), courtesy of classical & regional French food that is ‘elegant & appropriate’ rather than earth-shattering. Smoked Lyburn cheese soufflé or ‘Maman Blanc’s miscellany of salads’ are highly original ways to get started, ahead of robust mains of steak-frites, rack of Cornish lamb with rösti or Cheddar cheese & onion tart. Dessert isn’t the usual mousse au chocolat; instead, try buttonholing a date or buddie into sharing a flamed baked Alaska. French wines direct from the producer & three menus for kids are further reasons to be impressed.

Brasserie Blanc Threadneedle Street is part of a nation-wide chain from acclaimed celebrity chef, Raymond Blanc.

The group of restaurants is known for serving up traditional French cuisine, guided by Blanc himself, with a medium price point (mains average between £12-25) and seasonal changes.

This particular branch sits between Bank and Liverpool Street in the heart of the financial district, so is more likely to be lively in the week when this area is extremely busy.

The decor has a sleek aesthetic and uses predominantly dark tones such as steely grey, charcoal and deep navy. The furnishings are mostly made from dark wood, while wall art favours huge, monochrome prints of woodland scenes and the lighting has an installation feel with a modern, multi-bulb take on a chandelier.

Seating looks relatively compact, so if you’re dining as a two you might feel like you’re rubbing elbows with other customers. There is an open mezzanine which provides a view of the restaurant but this isn’t accessible for wheelchair users – although the rest of the restaurant is.

There are three main menus to choose from, as well as one children’s: breakfast, a la carte and desserts. While the menus are predictably influenced by French cuisine there are nods to other cultures, too. For example, alongside slow-cooked beef bourguignon you’ll find free-range Cornish beef burger and a Moroccan mezze platter. Another notable menu highlight is the steak section which has four different types of British grass-fed steak to choose from, selected for the restaurant by the Queen’s butcher, Aubrey Allen. Take your pick between Cornish rump, sirloin, fillet or chateaubriand for two.