Tuesday, December 22, 2009

Our Christmas

We have had a bit of a busy Christmas, not complaining! but I think we are all looking forward to a good rest and many mince pies. I will be updating the blog over the Christmas period with all sorts. If you are wondering what Jean Pierre has on his head it is a roast turkey.

Sunday, December 13, 2009

No Backgammon

For December there will be no backgammon because the last Tuesday of the month falls on a day that we are not open.

Sunday, December 6, 2009


This week crunch lunch menu
£10 for 2 courses
Celeriac Soup with Truffle Oil
Chicken and Tarragon Boudin with Home made Chutney
Smoked Mackerel Rillette with Tomato Fondue
Beetroot Tarte Tatin with a Horseradish Cream
Pork Belly with Crushed Sweet Potato and Herb Jus
Haddock and Mixed Herb Risotto with a lemon dressing
Goats cheese Tartlet with Roquette and Toasted Walnut Salad
Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce
Brandy Snap with Whipped Cream and Poached Black Cherries
Camembert with Cranberry Chutney
Beaujolais Favourites:
Beef Cheeks with Mashed Potato and Black Pudding 9.85
Wild Mushroom and Leek Crêpe Gratineé 7.50
Minute Steak with French Fries and Garlic Butter 9.95
Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce
Beetroot Tarte Tatin with a Horseradish Cream
Pork Belly with Crushed Sweet Potato and Herb Jus

Thursday, December 3, 2009


Who do you get to approve your advertising proposals? Back in1997 we were looking at advertising on the radio and Charles Saatchi was in for dinner, and read over the proposed radio Ad, and left his comment (see above).

Sunday, November 22, 2009


Today we visited Stroud's Farmers Market, this has become one of the largest in the West Country. It was a foodie delight. There were stalls just selling one product, we purchased the most delicious milk from Jess's Ladies Organic Cows, had forgotten milk could taste so good. We bought, quinces, Jerusalem Artichokes, Duck breasts, local apples and their juice. Have rushed back a tried the new products. Stewed the Quinces in red wine with cinnamon, five spice and muscovado sugar and ate them with cream from Jess's Ladies cows. The Jerusalem artichokes have been cooked off and served with crispy pancetta and topped with parmesan and breadcrumbs.It was nice to see vegetables still with mud on, and talk to growers with such passion and knowledge of their produce! Finally there are to most scrummy home made doughnuts, but I don't advise trying all six flavours by ones self!

Saturday, November 21, 2009


Name: Beaujolais Nouveau Village 09 Emmanuel Mandrillon
Best Beaujolais Nouveau for the last ten years! Ideal Bistro wine, that you drink young and fresh with an aroma of plums, and light notes of végétales.
Wine Shop Price for single bottle £ 7.00

If you are wondering why JP is sat on a horse in a Napoleon costume it was for a comedy competition we had entered. I just wanted to put it up as the picture for this months, "Wine of the Month" because it makes me laugh every time i see it.
You can see more on what I am talking about here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week-outtakes.html
and here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week.html

Friday, November 20, 2009


Recipe By Carey Auge
Serves 4
5 leaves of Calvo de nero- sliced 1cm. You can use swiss chard.
400g tin of Haricot beans
1 onion finely chpped
2 tbsp butter
4 rashers streaky bacon chopped
1 litre vegetable stock
4 slices of french stick bread- toasted
2 garlic cloves peeled
50g parmesan grated
extra virgin olive oil.

Melt the butter in a large pan, add the bacon and saute gently until softened and the bacon is lightly browned. Add the calvo de nero and cook for 3 minutes.Add the stock and beans. Season and simmer for 15 minutes. While this is cooking rub the toasted bread with the garlic cloves and place a slice in the bottom of each serving bowl, top with the parmesan. When the soup is ready ladle over the bread and add a swirl of extra virgin olive oil.Serve.

Wednesday, November 11, 2009


Dauphinoise Potatoes

1 kg/2lb 4oz baking potatoes peeled and placed in a bowl of cold water to prevent them from browning

NB use floury potatoes such as Russet, King Edward, Maris Piper or Desiree

3-4 cloves garlic

500ml/17½fl oz double cream (you may need a bit extra)

salt and freshly ground black pepper

You will need a large gratin dish

1. Preheat the oven to 160C/320F/Gas 2.

2. Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.

3. Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.

4. Season the potatoes, to taste, with salt and freshly ground black pepper and mix well.

5. Pour the cream over the potatoes and mix well again.

6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).

7. Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it's splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.

8. Serve the dauphinoise as a side dish to roasted meat or poultry.

Wednesday, November 4, 2009


Thursday 19th November.
During last summer, the Beaujolais region enjoyed warmer temperatures and lesser rain than Cote d'Or. As a result, the berries were smaller with more juice concentration.
The wines have a deep purple colour. The aromas evoke more the cherries and the blackberries than redcurrant or raspberries.
The first wines tasted show a very velvety and silky style. They are round, rich, without any tannic character.
There will be a selection of Beaujolais Village Nouveau, carefully selected from different domaines.

Menu for the evening
Terrine de Gibier, Chutney aux Pommes
(all game shot by the boss)
Soupe a l`Oignions Gratinée
Beaujolais Coq-au-Vin, Pommes de Terre Sautées
Cabillaud au Vin rouge, Pommes de Terre Rösti,
Mousse au Chocolat, Biscuits Sablés
Tarte au Citron
Un Verre de Nouveau


Sunday, November 1, 2009


Rhubarb crème brulee

serves 6

300g / 11oz fresh rhubarb
3 tablespoons caster sugar
2 vanilla pods
300ml / 11fl oz double cream
200ml / 7fl oz full fat milk
8 egg yolks
80g / 2 ¾ oz sugar

Preheat the oven to 140°C/275°F/Gas 1.

Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.

When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.

Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve.

Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.

Friday, October 30, 2009


We will be opening for Monday lunch in the month of December, along with the usual times the restaurant is open.

Thursday, October 1, 2009

Sunday, September 27, 2009


Congratulations to Rob our head chef and wife Polly on their new healthy bouncing baby girl that was born today!

Friday, September 25, 2009


Last weekend we attended the Abergavenny Food Festival which we have been to before but had forgotten how big it was and how many people it attracts. The place was heaving with people especially being a beautiful day. We had made the right decision to get there early. For anybody who loves food I recommend it because there is plenty to see. I have one down side to say though there was allot of repeated stalls and the food was good quality but stodgy.
It was good to see so many local types of produce from a lady making casis, masses of local cheese to the delicious calorific Welsh cake. One thing i was impressed by how well organised it was but still retained a laid back atmosphere.

Thursday, September 10, 2009


Latley we have been out catching crayfish. They are at their best during the 15th of August and the 15th september, also because the water is low and slower flowing so it is easier to catch them.
How to catch them by Jean Pierre:
Bait an old rat trap or a old net with fish or meat , leave it on the river bed and when enough cray fish are trapped lift and empty the crayfish and start again !!
today we made "ecrevisses au whisky"in the restaurant.

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