The Wallace – La Grande Cuisine By Michelin-starred Head Chef Thierry Laborde
La Grande Cuisine at The Wallace
As the winter months draw nearer satisfy your craving for indulgence with a decadent feast dedicated la grand cuisine of the 18th Century French Bourgeois at Oliver Peyton’s fabulous restaurant, The Wallace.
Michelin-starred head chef Thierry Laborde’s Menu Bourgeois provides an insight into the art of dining perfected by such extravagant characters as Marie Antoinette and Louise XIV who used never ending banquettes of classic French dishes as a way of exercising political influence and one-upmanship up until the Revolution of 1789.
Available for £48 per person for three-course sumptuous suppers on Fridays and Saturday throughout November, this fabulous French feast includes luxurious dishes of escargot et oeuf poche à la bourguignonne as well as the warming and nourishing Poule au Pot Henry IV for two to share – based on the original recipe the infamous king said every family in France should enjoy.
Marinière bretonne aux champagne et fruits de mer
Light fish and champagne velouté from Brittany with mixed seafood
Terrine de foie gras maison et chutney de coing
Homemade foie gras with quince chutney
Tartare de boeuf à la truffe
Steak tartare with truffle dressing
Escargot et oeuf poche à la bourguignonne
Snails bourguignonne style with soft poached egg
Canard colvert sauce civet aux olives
Roast wild duck red vine civet sauce with olives
Poule au pot Henry IV a partager pourdeux
Classic French pot-poached hen
Demi homard rôti, petit girolles et beurre de majolaine
Half lobster grilled with small girolles and marjoram butter
Fillet de boeuf charolais et cepes farcis
Charolet fillet of beef with stuffed cepes mushroom
Plateau de fromage Francais
Selection of French cheese
Profiterole au choclate amer valrona
Profiterole with valhrona bitter chocolate
Soufflé au grand marnier
Grand marnier soufflé
Gratin de fruits d’automne
Autumn fruits gratin
A truly breathtaking location harking back to a gentler era, The Wallace Restaurant will provide the perfect backdrop for this elaborate feast. Situated in the gallery’s stunning sculpture garden, guests will dine from the finest porcelain crockery from Limoges Bernardaud amongst pretty camellia and delicately embroidered silk-fringed parasols under a dramatic glass roof revealing a starry night sky.
The Wallace’s Menu Bourgeois is available on Friday and Saturday evenings throughout November for £48 per person for three courses.
The Wallace Restaurant
At the Wallace Collection, Hertford House, Manchester Square, London W1U 3BN
Theirry has now actually left The Wallace and set-up a new venture called The Kitchen – Parsons Green, where you get to create everyday meals with a Michelin Star chef, that you then take home to cook. http://www.visitthekitchen.com