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French master Raymond Blanc – the supremo behind Michelin grandee Le Manoir Aux Quat’ Saisons – is a self-appointed ambassador for la gastronomie française, and has done a fine job with this admirably accessible upmarket chain. Brasserie Blanc is a thoughtfully conceived group full of smart ideas – from sharply designed, foodie interiors dotted with French nuances to intelligent, seasonally changing menus that sing to a distinctive Gallic provincial chanson. Classically minded starters such as charcuterie with toasted sourdough, fish soup with rouille and croûtons or moules marinière set the tone, ahead of confit duck with black cherry sauce, Toulouse sausage with pome purée or beef bourguignon. There are daily specials, steaks, burgers and veggie ideas too, plus some exemplary desserts including pistachio soufflé or tarte au citron. Kids’ deals, terrific-value set menus and a wine list bristling with alluring Gallic labels complete a noteworthy package.
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