More Dates For Cooking Classes

Here are some more up and coming cooking classes, which Carey will be teaching at The Bertinet Kitchen.

Thursday 23 April. 10am The Best of French Country Cooking. Wonderful earthy flavors and traditional regional french dishes- fabulous for relaxed weekend entertaining with family or friends. Includes lunch with wine. Price Per Person £115

Sorry this class is already fully booked but it is possible to join the waiting list.

Thursday 3 September. Again this is for The Best of French Country Cooking. Price Per Person £115

There are still a few places available on this date.

You can book by visiting the website or call 01225 445531

Crunch Lunch Menu Week Of Feb 24th

This Weeks Crunch Lunch

£10 for 2 Courses.

Bacon and anchovy Salad with Roasted Garlic Dressing.

Cream of Celeriac Soup.

Duck Terrine with Toasted Hazelnuts.

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Fish Cake, Tomato and Herb Dressing.

Wild Mushroom and Tarragon Vol-a vent.

Chicken and Pesto Linguine.

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Affogato: Espresso Coffee and Vanilla Ice cream.

Red Wine Poached Pear with Mascarpone.

Fish Cake, Tomato and Herb Dressing.

Wild Mushroom and Tarragon Vol-a vent.

Crepe with Beurre Noisette

Recipe From Head Chef Rob
Here is my favourite recipe for pancakes. I have tried many different recipes but this one, which i found when i was a lowly commis, has always come out on top. I have found that the Beurre Noisette (Nutty Butter) adds a little extra to the flavour. For the best result you need to make it at least an hour in advance and allow it to rest in the fridge.A non stick pan is handy to use but not essential. It is all in how well you coat the pan and how you work the mixture once it is cooking.

Ingredients
4 Medium Size Eggs
4 Egg Yolks (Medium)
50g Sugar
Pinch Salt
250g Plain Flour
600g Full Fat Milk
75g Beurre Noisette (Butter melted and cooked until the solids have started to turn brown)
Oil for Cooking

1. Whisk together the eggs and the egg yolks
2. Add the flour,sugar and salt then whisk until the mixture is a smooth paste
3. Add the milk and mix well then add in the warm beurre noisette
4. Whisk the mixture well making sure that there are no lumps.
5. Pass the mixture through a sieve. This will ensure that if there are any lumps or possibly egg shell, they will be removed
6. Cover and rest in the fridge for an hour
7. Cook the pancakes as you would normally do so

Crepe with Caramelised Apples

Recipe by Carey Auge
Next Tuesday is Shrove Tuesday which means Pancake Day. We have come up with an alternative recipe to the much loved crepe with lemon and sugar.

Crepe with Caramelised Apples
Ingredients
Sauce
2 tbsp Golden Syrup
250ml Cloudy Apple Juice
1 tbsp Light Brown Sugar
1 Tbsp Lemon Juice
30ml Butter (Cold)

Apples
3 Crisp Apples-cored and each divided into 6
1tbsp Sugar
30g Butter

Batter
2 Eggs
4oz Plain Flour
1/2 pint Milk
Large knob of melted butter'

Vanilla Ice Cream

1.Make the batter by whisking all the ingredients together and keep for 30 minutes until used. Make the pancakes and pile up on a plate until required.
2.Make the sauce by combining all the ingredients in pan (not the butter) and biol until reduced by half and then whisk in the butter. Can keep in fridge for a week.
3.Caramelise the apples by melting the butter in a frying pan, Cook for 5 minutes and then add the sugar and cook until caramelised. Best served immediately or put in fridge until required.
4.Put a pancake on the plate and place the apple in the centre and fold in the sides.Drizzle with the sauce and serve with a scoop of ice cream.

Crunch Lunch Menu Week Of Feb 18th

This Weeks Crunch Lunch

£10 for 2 Courses.

Smoked Chicken Salad with a Mango Dressing.

Cream of Asparagus Soup.V

Bruschetta of Tomatoes and Corinader.

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Winter Vegetable Risotto.

Eggs Benedict, Poached Eggs and Wiltshire Ham.

Smoked Salmon Linguine.

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Affogato: Espresso Coffee and Vanilla Ice cream.

Red Wine Poached Pear with Mascapone.

Smoked Chicken Salad with a Mango Dressing.

Bruschetta of Tomatoes and Corinader.

Beaujolais Mon Amour

There was so much love in the air in the restaurant last night you could hardly breath! Here are some pictures from the night.Mixed Starter Platter To Share:Beetroot Cured Salmon, Grilled Asparagus and Char Grilled Tiger Prawns.

Roast Barbury Breast of Duck,Duo of Jerusalem and Artichoke, Fondant Potatoes, Curly Kale.

Wild mushroom Pithivier on a Ragout of Baby Leeks with a Madeira sauce.

Mixed Dessert Platter: Chocolate Cheesecake, Lemon Tart, Passion Fruit Sorbet.

The A-team that made it happen upstairs. The A-team down stairs in the kitchen are a little camera shy! Big thank you to everyone.

Savoury Hearts

Recipe by Carey Auge 

Ingredients:
Puff Pastry
Grated Gruyere
Grated Cheddar
Grated Parmesan
Poppy Seeds

Pre heat oven to 190c .
1.Roll out the pastry and scatter some of the cheese over the surface
2. Fold over and re roll.
3.Cut out the hearts, place on a baking tray and sprinkle with the remaining cheese and sprinkle on a few poppy seeds.
4.Bake in oven for 10 minutes.Cool and EAT..

Farleigh Castle Party

It was a 14th of July party. Where two cows died due to shock of all the fireworks that were used. And everyone had a great time on a warm summers day. We had tricolor smoke from each castle tower and a good band and lots of lovely fancy dress.
Great party atmosphere, lots of dancing.

Crunch Lunch Menu Valentines Week

Crunch Lunch

£10 for 2 Courses

Winter Vegetable Soup with Croutons. V

Beetroot and Bacon Salad with a Garlic Dressing.

Marinated Plum Tomatoes with a Chilli and Coriander Dressing.

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Smoked Salmon Linguine.

Pancetta Bubble and Squeak served with a Poached Egg.

Red Onion and Goat’s Cheese Tartlett.

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Affogato:Espresso Coffee and Vanilla Ice Cream.
Brie with Grape Chutney.

Red Onion and Goat’s Cheese Tartlett.

Pancetta Bubble and Squeak served with a Poached Egg.

Sorry Chaps

Our red hot lovers night has sold out, we are fully booked. You can still come in for Valentines lunch, or book for the Friday night and say to your loved one you planned not to go out on the Saturday so it would be less commercial.

New Puds

New delicious puddings available on our dinner menus. Come on in and treat yourself to a pudding we have taken all the calories out for you!!!!
Sticky toffee pudding with butterscotch sauce and a scoop of vanilla ice cream.

Spectacular apple and frangipane tart with creme anglaise.

Lucy W

Lovely to see you in the restaurant Lucy W the other day can't believe these photos were 1983, you haven't changed!! Fantastic parties!

Just Cricket

James Dyson was in on Friday and asked if we still had the Beaujolais Cricket team pictures. By request we have dug it out of the archives. What a motley crew!!!

From top left: Paul Darlow, Tim Hamilton, John Robinson, James Dyson, Woloszynska, Steven Ross, Richard Guest, Micheal Winkworth, David Whinney Philip Addis, Jean Pierre Auge, Rob James.
From top left: Father Weaving, Peter Barrett, John Robinson, James Dyson, Micheal Winkworth, Rapheal, Keith Weaving, Woloszynska , Rob James, Jean Pierre Auge, Steve Jeffries.

New Crunch Lunch Menu

Crunch Lunch

£10 for 2 Courses

Jerusalem Artichoke and White Potato Soup.

Celeriac, Apple and Toasted Walnut Salad with Horseradish Dressing.

Chicken and Vegetable Terrine with Beetroot Chutney.

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Venison and Stout Casserole.

Pan Fried Filet of Sea Bass on Warm Mediterranean Cous Cous

Roasted Butternut and Ricotta Tart with Mixed Salad

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Affogato:Espresso Coffee and Vanilla Ice Cream.

Brie with Grape Chutney.

Celeriac, Apple and Toasted Walnut Salad with Horseradish Dressing
Chicken and Vegetable Terrine with a Beetroot Chutney

Cooking Classes

Over the past year Carey has been invited to teach at The Bertinet Kitchen in Bath. Carey has been teaching under the name of the Crafty Cook on a variety of courses.

Carey trained at the Tante Marie School of Cookery before cooking in a number of private kitchens. She appeared on ITV's Too Many Cooks. While co-owning and running the Beaujolais Restaurant with her husband Jean Pierre.

The classes offer a great opportunity to enjoy hands on cooking, eating, drinking and sharing of food experiences. Carey thinks The Bertinet Kitchen is a fantastic place to learn or enhance their cooking knowledge in a relaxed professional environment.

Careys' cooking classes:

Friday 6th March 2009 10am. The Best of French Country Cooking. Wonderful earthy flavours and traditional regional french dishes – fabulous for relaxed weekend entertaining with family or friends. Includes lunch with wine. Price per Person £115.00

This class is already fully booked but it is possibly to join the waiting list.

Friday 5th June 2009 10.00am The Best of French Country Cooking. Wonderful earthy flavours and traditional regional french dishes – fabulous for relaxed weekend entertaining with family or friends. Includes lunch with wine. Price per Person £115.00

You can book by visiting the website or call 01225 445531

Rugby Match Photos

You may remember that we hosted a rugby Sunday for the Bath vs Toulouse match. We got sent in some pictures from the "French Table" (above), and we wanted to share them with you.

HAPPY BIRTHDAY JEAN-PIERRE

Happy Birthday Jean Pierre, still goodlooking.

Wine of the Month

Name: Vaqueras 05 Vieux Clocher Jean-Marie Arnoux

An addictive South Rhone wine, for all game dishes. 2005 vintage carries smokey strong flavour of red ripe fruit. Non filtered available at our wine shop at £10.10 per bottle

Cupid's got his eye on you

We are now taking bookings for Valentines day which falls on a Saturday this year. We will be doing a small specially selected menu for lunch for those of you who might like to take their beloved shopping afterwards in Bath to spend what they want!!!! Or in the evening we have a different menu which is aimed to be more intimate for all you red hot lovers out there!

Here is our dinner menu:

Mixed Starter Platter To Share:Beetroot Cured Salmon, Grilled Asparagus and Char Grilled Tiger Prawns

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Roast Barbury Breast of Duck,Duo of Jerusalem and Artichoke, Fondant Potatoes, Curly Kale.(Medium only)

OR

Pan Fried Fillet of Sea Bass, Baby Leeks and Wild Mushroom, Rosti Potatoes.

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Mixed Dessert Platter To Share:

Chocolate Cheesecake, Lemon Tart, Passion Fruit Sorbet.

£29.50 per person.10% discretionary gratuity will be added to the final bill.

Vegetarian Menu.

Mixed Starter Platter:Anti pasti of oven roasted red peppers and courgettes, Marinated Artichokes and Baked Cheese, Char Grilled Asparagus.

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Wild mushroom Pithivier on a Ragout of Baby Leeks with a Madeira sauce.

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Mixed Dessert Platter:Chocolate Cheesecake, Lemon Tart, Passion Fruit Sorbet.

£28.00 per person.10% discretionary gratuity will be added to the final bill.

Book with us on this number: 01225 423417