If you know me, you know my views on Gunwharf. So I won’t bore you to tears with my list of reasons why I don’t venture there often. However when I received an email invitation to check out a newly refurbed Brasserie Blanc and meet old Raymondo himself, I must admit I did a little “oooooh“. I had never been to Brasserie Blanc, so I can’t comment about it’s previous incarnation, I do however have it on good authority that it is one of the better Gunwharf offerings; so with zero expectations we set off. As we arrived the party was well underway, impeccably mannered staff were whizzing about with glasses of champagne and jars of cocktails making sure that the guests had a drink at all times. Which in my books will always score rather high. So what about the “nibbles”? A constant stream of dishes were being sent out from the pass; snails on edible beds, fresh oysters, lemon chicken skewers, smoked sausages and potatoes cooked in white wine (very alpine), fresh peas with cheese and the surprise hit of the evening; char-grilled asparagus. All outstanding.
The updated decor was veering more towards the modern retro art deco gentlemen’s club vibes. Nice clean lines with touches of minimalism. I had a great chat with the back of house quality control manager Clive, who has been with Raymond Blanc since 1986 (is that right Clive?). Definitively a length of career that inspires confidence. All evening the food and drinks provided were of very high standard; if this level of quality is rolled out on a daily basis then I might have to reconsider my views on eating in Gunwharf.
Big thanks to all involved at Brasserie Blanc, and thanks for the tips in Toulouse, Raymond.
Edit: I’m a bit of purist when it comes to my snails, so shells next time please!