AT THE WALLACE GALLERY ART IS NOT CONFINED TO THE WALLS

Dine Online endorsed the quality of the restaurant at The Wallace as long ago as January 2004 when it was in its previous incarnation as the Café Bagatelle. The restaurant is now under the direction of Oliver Peyton who has also made a tremendous impact at the National Gallery Dining Rooms.

The Wallace has one of the greatest collections of French art outside France so its most appropriate for the dining room to showcase classic French cooking. With its diverse gourmet landscape and fabulous produce, France is the country par excellence for fine food. For a unique exploration of the wonderful gastronomie française, look no further than The Wallace, Oliver Peyton’s brasserie modernes, situated in one of London’s most opulent art galleries.

On Friday and Saturday evenings from June, Michelin-starred head chef Thierry Laborde will serve a series of monthly-changing three-course regional menus demonstrating how certain dishes, ingredients and cooking methods are inextricably linked to certain localities.

Throughout June, The Wallace will explore the local specialities and dishes of Brittany and Normandy. Inspired by Brittany’s abundant seafood selection as well as the rich cream, apples and cider that are so prominent in Norman cuisine, this luxurious and distinctive menu offers a genuine taste of the North – western coast of France.

June – Brittany and Normandy
Seafood platter with Tsarskaya oysters
Classic blue lobster soup with spider crab from the Bay of St Brieu
Mussels from Bouchot in white wine with a touch of light curry
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Line caught sole with young leeks from Noirmoutier
Panfried brill in cream sauce with baby prawns from Cancale
French organic pork in cider sauce
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Traditional apple rice pudding
Apple tarte flambéed with 15-year old Calvados Roget Groult
Regional cheese plate

In July, The Wallace will concentrate on the unique cuisine from the warm and sunny region of Côte d’Azur, characterised by its staple Mediterranean flavours, high-quality fruits and vegetables and famed for its delicious local lamb.

July - Côte d’Azur
Green asparagus from de Lauvis, poached free range egg and Sabayon of summer truffle
Bruschetta of summer vegetables with anchoiade de Porquerolle
Fresh wild Mediterranean shrimps and tempura of courgette flowers with beef tomato and basil confit
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Monegasque salad with confit of tuna and fennel shavings
Fillet of royal sea bream, Menton lemon confit and Provençale sauce
Grilled rack of Sisteron lamb, aubergine and cumin with wild garlic and rosemary infusion
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Cherry clafoutis with Biscotin d’Aix
Red berry soup and peppermint leaves
Regional cheese platter

The Wallace’s monthly-changing regional menus are available on Friday and Saturday evenings, when they can be enjoyed under the stars revealed by the restaurant’s dramatic glass roof. June’s tribute to the food of Brittany and Normandy costs £39 per person for three-courses, while July’s menu from Cote d’Azur offers three-courses for £36.00 per person.

The Wallace’s gastronomic Tour de France continues in August with a menu dedicated to the cuisine of Gascogne in the South West whilst September will showcase the culinary delights from the rural region of Sologne in the South East.

The Wallace Restaurant at the Wallace Collection, Hertford House, Manchester Square, London W1U 3BN
Tel: 0207 563 9500
www.wallacecollection.org