{"id":104,"date":"2007-11-08T16:46:10","date_gmt":"2007-11-08T16:46:10","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/the-wallace-la-grande-cuisine-by-michelin-starred-head-chef-thierry-laborde\/"},"modified":"2007-11-08T16:47:26","modified_gmt":"2007-11-08T16:47:26","slug":"the-wallace-la-grande-cuisine-by-michelin-starred-head-chef-thierry-laborde","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/the-wallace-la-grande-cuisine-by-michelin-starred-head-chef-thierry-laborde\/","title":{"rendered":"The Wallace &#8211; La Grande Cuisine By Michelin-starred Head Chef Thierry Laborde"},"content":{"rendered":"<p><strong>La Grande Cuisine at The Wallace <\/strong><\/p>\n<p>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\u2019s fabulous restaurant, The Wallace.<\/p>\n<p>Michelin-starred head chef <strong>Thierry Laborde\u2019s<\/strong> 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. <\/p>\n<p>Available for \u00a348 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 \u00e0 la bourguignonne as well as the warming and nourishing Poule au Pot Henry IV for two to share &#8211; based on the original recipe the infamous king said every family in France should enjoy. <\/p>\n<p align=\"center\">\n<strong>Marini\u00e8re bretonne aux champagne et fruits de mer<br \/>\nLight fish and champagne velout\u00e9 from Brittany with mixed seafood<\/p>\n<p align=\"center\">\nTerrine de foie gras maison et chutney de coing<br \/>\nHomemade foie gras with quince chutney<\/p>\n<p align=\"center\">\nTartare de boeuf \u00e0 la truffe<br \/>\nSteak tartare with truffle dressing<\/p>\n<p align=\"center\">\nEscargot et oeuf poche \u00e0 la bourguignonne<br \/>\nSnails bourguignonne style with soft poached egg<\/p>\n<p align=\"center\">\nCanard colvert sauce civet aux olives<br \/>\nRoast wild duck red vine civet sauce with olives<\/p>\n<p align=\"center\">\nPoule au pot Henry IV a partager pourdeux<br \/>\nClassic French pot-poached hen<\/p>\n<p align=\"center\">\nDemi homard r\u00f4ti, petit girolles  et beurre de majolaine<br \/>\nHalf lobster grilled with small girolles and marjoram butter<\/p>\n<p align=\"center\">\nFillet de boeuf charolais et cepes farcis<br \/>\nCharolet fillet of beef with stuffed cepes mushroom<\/p>\n<p align=\"center\">\nPlateau de fromage Francais<br \/>\nSelection of French cheese<\/p>\n<p align=\"center\">\nProfiterole au choclate amer valrona<br \/>\nProfiterole with valhrona bitter chocolate<\/p>\n<p align=\"center\">\nSouffl\u00e9 au grand marnier<br \/>\nGrand marnier souffl\u00e9<\/p>\n<p align=\"center\">\nGratin de fruits d\u2019automne<br \/>\nAutumn fruits gratin<\/strong><br \/>\n<\/a><\/p>\n<p>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\u2019s 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.<\/p>\n<p><em>The Wallace\u2019s Menu Bourgeois is available on Friday and Saturday evenings throughout November for \u00a348 per person for three courses.<\/em><\/p>\n<p><strong>The Wallace Restaurant<br \/>\nAt the Wallace Collection, Hertford House, Manchester Square, London W1U 3BN<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s fabulous restaurant, The Wallace. Michelin-starred head chef Thierry Laborde\u2019s Menu Bourgeois provides an insight into the art of dining perfected by&nbsp;<a href=\"https:\/\/dine-online.co.uk\/foodie\/the-wallace-la-grande-cuisine-by-michelin-starred-head-chef-thierry-laborde\/\"><span>read more&nbsp;&#8230;<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/104"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}