Merry Christmas

Wishing all of you a very Merry Christmas and a prosperous , happy and healthy New Year. See you soon!

Love From
The Beaujolais

The Sunday Telegraph

Jp is in the Life section of The Sunday Telegraph this week.

Never Fear, Snow May Be On Its Way But We Are Still Open

We have taken it apon our selves to keep our blog updated to wether the snow affects us or not. At the moment we have had no problems and we havent closed at all through out this cold spell or the one that hit us earlier this year. So if you are looking to warm yourselves up or get out the house there is a cosy spot waiting for you at the Beaujolais.

Film To Watch: Le Concert

We have watched this film recently and loved it. So we are recommending it to everyone we know to watch it.

Pheasant and Foie Gras Terrine

Pheasant and Foie Gras Terrine

Serves 8
4 x Pheasant Breasts on the bone
500g Foie Gras
250g Jerusalem Artichokes
1 Savoy Cabbage
100g Golden Sultanas
250g Shitake Mushrooms
25g Butter
1 Tablespoon Olive Oil
Salt
Pre heat oven to 160°c/ 325f/gas mark 3
1. Double line a terrine dish with cling film leaving enough over hang to seal.
2. Take the foie gras out of the fridge to bring up to room temperature
3. Roast pheasant breast in the oven for 16 minutes, remove and cool. Once cooled carefully remove the breast in one piece from the bone and set aside.
4. Separate the small foie gras lobe from the large lobe. Take the handle of a spoon and carefully remove the vein running down the centre of each lobe, keeping the lobe intact, season with salt and reshape, set aside.
5. Remove the outer leaves of the cabbage and cut out the centre stem and blanch the leaves in a pan of boiling water and refresh in iced water then drain well, pat dry with a t- towel.
6. Soak the sultanas in some warm water.
7. The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Cook in a pan of boiling water for 10 minutes then drain and cool.
8. Clean the mushrooms and trim of the end of the stalk. Melt the butter in a frying pan with the olive oil and gently sauté the mushrooms until just cooked. Set aside.
9. Increase the oven temperature to 230°c/450°f/Gas 8
10.Place the prepared foie gras on a lightly oiled oven tray and put into the oven for 6 minutes until the outside is golden and the inside is just cooked. Remove and cool, retaining the juices in the oven tray
11. Assemble the terrine, starting with cabbage leaves at the bottom which have been coated in the foie gras juices, then 2 pheasant breasts, followed by ½ the soaked sultanas, ½ the mushrooms , ½ the artichokes, also coated in the fois gras juices, then all of the foie gras and continue layering up in reverse order- cabbage, mushrooms, artichokes, sultanas, pheasant and finally finish with cabbage leaves
12. Fold over the cling film. Place into the fridge with something to weight the top down, we use a carton of juice and leave for 12 hours.
13. To serve slice a thumbs width and serve with toasted brioche and a nice spiced fruit chutney.

Our New Years Eve Menu

New Years Eve 2010

Jerusalem Artichoke and Hazelnut Soup.

Terrine of Duck Confit and Foie Gras, Roasted Beetroot Salad and Toasted Brioche.

Smoked Salmon Blinis and Caviar Crème Fraiche.

Petites Croquettes of Goats Cheese, Sun Blush Tomatoes and a Walnut Salad.

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Slow braised Blade of Beef, Celeriac and Truffle Puree, Sautéed Wild Mushrooms and a Pancetta and Red Wine Sauce.

Pan Fried Fillet of Stonebass, Roasted Salsify, Crushed Potatoes and a Shellfish VelouteRoast Breast of Cornfed Chicken, Pomme Puree and a Chasseur Sauce.

Pumpkin and Spinach Rotolo with a Sage Butter Sauce, Rocket and Parmesan Salad.

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Pear Tarte Tatin, Star Anise Ice CreamBaked Dark Chocolate Tart, Blood Orange Sorbet.

Vanilla Crème Brulée, Shortbread.

Selection of Local and French Cheeses, Walnut and Sultana Bread and Biscuits.

£30.00 per head

A discretionary gratuity of 10% is added to your final bill, these go directly to the staff.

As of Late

Below are a few pictures of the restaurant lately.

Above and below is the upstairs restaurant laid out for a wedding party.

This is JP trying to smile.

Autumn Leaves in the garden at night.

One of the tables laid up for our Barbes night.

The upstairs restaurant which is now painted red, looking very romantic and French.

And lastly our window which is ready for Christmas.

Thumbs Up

We just wanted to share with everybody a lovely email we got sent which really brightened up our day.

P.S The photo above is Carey as a child

Dear The Beaujolais

I just wanted to write to say thank you so very much for a fabulous dinner on Saturday night. It really was amazing - and every single one of us thought the food was out of this world - and it wasn't all to do with how much champagne we had before hand! It was very special and the room and service were fantastic.

Thank you so VERY much - and I look forward to returning for slightly quieter enjoyment in the future!

Ryder Cup Party

We were privileged to entertain some American golfers who had previously won the Ryder Cup with a private evening in the restaurant.

We Now Stock Lushcombe Organics!

We have spruced up our soft drinks and now stock the delicious Lushcombe range.

Game Night

Barbes Night

A Few Food Snaps

Ceps Galore!

We are having a brilliant year mushroom picking, finding plenty of Ceps and Chanterelle. Can't tell you where we are finding them as that is top secret, but we are giving them to the Chef to cook in the restaurant.

We Are John Cleeses Favourite Restaurant In Bath

Success!

First mushroom picking of the season and we found a huge Cep and loads of Chanterell. Its going to be a good season! And we are cooking them in the restaurant.

WOW!

Take a look at this review!