Brasserie Blanc St Paul's

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With St Paul’s mighty edifice casting an imperious shadow over proceedings, this City branch of Raymond Blanc’s user-friendly brasserie chain still manages to holds its own and deliver what it promises. Against a clubby backdrop of red drapes, candelabras and dark-hued woodwork, tourists, sightseers and local workers enjoy reasonably priced helpings of French bourgeois food with a seasonal accent. Get things started with a plate of Burgundian snails in garlicky herb butter or ‘Maman Blanc’s miscellany of salads’, ahead of robust mains including steak-frites, cod brandade croquettes with spiced lentils or beef stroganoff with pilaf rice. For afters, why not try an Anglo-French alliance of steamed treacle sponge with Cointreau sauce. Two-course set menus (from £10.95 lunch, £14 dinner), various kids’ deals and a slate of Gallic regional wines direct from the producer are further reasons to be impressed.


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  1. It was a late Friday night, having a few drinks at the Madison earlier; my friend and I were famished. We crawled around the St Pauls one change, and happened to past, Braisserie Blanc and saw the set menu, a 3 course meal for £16.45.

    Actually we spotted steak on the menu and walked straight in, the restaurant was half full with families and couples dining...
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Raymond Blanc

'RB’ came to England from Besançon in 1972, originally to work as a waiter in Oxford. Entirely self-taught (unless you count the influence of his dear mother ‘Maman Blanc’), he opened Les Quat’ Saisons in Oxford in 1977, followed by Le Manoir aux Quat’ Saisons just outside the city in 1984. Among his other achievements are an honorary OBE, a French knighthood and the founding of the now 20-strong Brasserie Blanc group.

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