A leader amongst high street restaurants, Brasserie Blanc has always been adventurous with their menu, challenging the limits and making new flavours widely available at high street prices.
Its new challenge for the holiday season is to incorporate game meat into their winter menu, be it pigeon, pheasant or venison.
Me and my friend tried several of the game dishes and they were all quite good, both the terrine and pigeon salad make excellent starters. Trying pigeon for the first time, I found it particularly gamey, much closer to beef in taste than other poultry like chicken or duck.
The venison main strongly reminded me of venison pies, which I believe are relatively common and felt equally warming. I can not decide if it's something your mom would cook at home on a cold winter's night or a perfectly cooked fancy dish as both statements could be simultaneously accurate.
The pheasant as expected was much fancier than your average Christmas turkey and they told us that people shy away from picking it out as the choice of meat for a roast, particularly Christmas dinner, however there is no need to do so as you could even cook it at home by placing it inside a plastic bag to recreate the effect of a steam oven. For dessert we had an assortment of chocolate sweets, all quite delicious.
These game dishes are available at their Christmas menu so making some time to have a nice dinner there, treat yourself or even book your office lunch would be a great opportunity to try some new types of meat not commonly found in the high street. read more