Sedan and Chair Race 1976

Jean Pierre Story: Scorching summer, great atmosphere. Beaujolais team arrived fifth because we went through shops and many other scenic route we weren't allowed to go through.

Coming through Queen Square. I am in the far right back ground in a tuxedo jacket and pink shorts I was meant to be a fly to accompany the frog.

Lovely friends.

Merry Christmas

Merry Christmas hope everyone has a fabulous day! We are closed from the 24th of December and we are back open on the 15th of January.

Wall of Fame

Since we don't have a wall in the restaurant dedicated to photos of the owner posing with famous people who have eaten in the restaurant like some other restaurants might have. I thought I would put up a picture on the blog.

Fun Fact. When Daniel Craig had come to eat he booked under the name James Bond.

Jean Pierre Story: Paul McCartney is a vegetarian and used to buy onion soup by the gallon for the photographic society. And bet me twenty five pounds on the french rugby game every year, and I only won once.

Pheasant Normandy

Freshly shot pheasant by Jean Pierre.

A good recipe for Pheasant Normandy

Ingredients

a brace of young pheasants

4 sweet apples (Cox's or the like)

155g/4oz butter

1tsp brown sugar

150ml1/4 pint Calvados

600ml/1 pint thick cream

salt and freshly ground pepper

Peel and core the apples, slice into rings and fry in 55g/2oz of the butter. Add the sugar and cook until golden brown and slightly caramelised.Reserve.

Melt the rest of the butter in a flameproof casserole large enough to take birds. Brown the creatures on all sides, turning and coating with the butter. Cover with the lid and place in a preheated oven at 190C/375F/Gas 5 to cook for 40 minutes; or you can cook them on top of the stove, turning at half time.

Carve the birds into good-size pieces and lay them in a shallow gratin dish. Make sure to pick every little piece of meat from the bones. Place the legs at either end. Keep warm. Scrape any morsels from the carving into the casserole juices and heat until bubbling, then pour in the warmed Calvados. Set fire to the mixture, but round until the flames subside. Add the cream and continue cooking, stirring the while with a wooden spoon, until the sauce thickens. Season to taste.

Place the apple rings over the pheasant pieces, then pour the sauce over the whole dish and bring to table. If you prefer, you can serve the apple rings separately. Wild rice with fried celery would be excellent with this dish, and a watercress salad should suffice.

In the begining it was red

Welcome to the Beaujolais story. The Beaujolais is a long running restaurant with a colour full past. The person who knows most about it is the co-owner Jean Pierre Auge seen below in the photo with his wife Carey Auge who is now the other co-owner in the business.

Before this, it was a bunch of friends having a good time, who invited people to join them for a little money. From left to right in the photo: Simon Brown, Phillipe Wall, Malcolm Leveridge, Jean Pierre Auge, Chris Statton, Charlie Graham Wood, Moustapha Lachachi, Jane Sen and Mike Statton.Since 1970 this old bistro/restaurant has been running by the same ethos, Good wine, friends, food and women.