A Culinary Tour De France at The Wallace

Following the success of previous menus which saw diners tucking into dishes typical of Brittany, Normandy and Côte d’Azur, The Wallace continues its culinary Tour de France showcasing the cuisine of Lyon in September and Sologne in October. Available on Friday and Saturday evenings, these monthly regional three-course menus, created by Michelin-starred head chef Thierry Laborde, will demonstrate how certain dishes, ingredients and cooking methods are inextricable lined to particular regions of France.

As a trip to France would not be complete without a visit to the capital of gastronomy, September will concentrate on the delights on Lyon. Feast on quality produce such as escargot, the Andouillette sausage and the famous Bresse chicken, commonly described by the French as the ‘fourth gastronomic wonder of the world’.

September – Lyon (Vallee du Rhone, Bourgone)

Soft regional goat’s curd with shallots and chives
Burgundy ‘Petit Gris’ snails with garlic butter
Duo of terrines with sour bread toast
Andouillette, mousseline potatoes with mustard sauce
Traditional quenelle of Pike Lyonnaise
Chicken from Bresse with wild mushroom sauce (min 2 persons)
Bitter chocolate tart and pink praline
Lyon ‘Bugnes’ with red fruit jam
Regional cheese plate

October will pay tribute to beautiful Sologne, part of the ‘garden of France’. The menu will feature a selection of delicious game dishes, the region’s signature tarte tatin and crottin de chavignol, the best known cheese in the Loire Valley.

October – Sologne

Smoked wild boar cappaccio with autumn vegetable shavings
Lambs lettuce salad with crottin de chavignol and oak aged vinaigrette
Papillote of vegetables and homemade pickled girolles and mushrooms
Wild rabbit civet cooked in Saumur-Champigny with sweet potatoes and spinach
Darne of wild salmon with Sancerre La Vigne blanche and wile sorrel sauce
Young guinea fowl from Brenne, pan fried ceps and braised cabbage with pepper ventreche
Caramelised apple, pear and cinnamon ice cream
Tarte Tatin
Regional cheese plate