Beaujolais Bistro

Food Of The Moment

2012-01-21T06:18:00.001+11:30

Soup of the Day: Cauliflower

Rillettes of Pork, Pickles, Hot Buttered Toast.

Smoked Haddock served with Crushed New Potatoes, Spinach,

Poached Egg and Beurre Blanc

Marylebone Market & Spitalfields Market

2012-01-12T10:08:00.006+11:30

Marylebone Market is on a Sunday and is full of delicious healthy looking food. There wasn't as many stalls for the reason being its January but we thought we would take a look while we were in the area. And we were really impressed by the quality of the stalls there, especially the salad stand, I know sounds strange but all these different salad leaves some I haven't heard of before and with their own unique flavour. Gorgeous! I am waiting for a few more weeks because I am looking forward to going back to see what other delicious things will be there.

We also went to Spitalfields Market (below pictures) it is more ready to eat food stands rather than farmers market. And there is every food of the world there: Mexican,Jamaican, Ethiopian, French, Italian,Thai,Chinese, Japanese etc. This is a great place if you don't know what you fancy eating because you can have a bit of everything. And everything we had was excellent!! Spitalfields is a huge market full of clothes,art and interiors, but you will find the food stalls at the end of the Truman Brewery warehouse.

This looks horrible but was lovely. Its a Japanese omelette, full of mixed shredded vegetables with cheese and a Japanese glaze on top. Yummy.
Below is our jerk chicken and what is left of some Jamaican goat curry.

Lost And Found

2012-01-04T08:07:00.002+11:30

We are going through our lost property box from 2011. This trench and cap modelled by Jean Pierre have been with us quite a while and we were wondering if anyone might recognise it.

Film To Watch: The Well-Digger's Daughter

2011-12-18T22:48:00.001+11:30

Merry Christmas

2011-12-18T20:22:00.001+11:30

We wish you all a very Merry Christmas and a happy new year from all at the Beaujolais.

Our Happy Helpers

2011-12-17T00:44:00.000+11:30

We Got A Mention By Marie Claire

2011-11-13T05:32:00.000+11:30

Mulberry's Georgia Fendleys Favourite Restaurant

2011-11-13T05:29:00.003+11:30

We loved to hear that Georgia Fendleys a fan of our restaurant, as we are huge fans of Mulberry!

Film To Watch: Romantics Anonymous

2011-11-07T00:29:00.001+11:30

This film will be coming to the Little Theatre in Bath

We Won

2011-10-07T04:01:00.001+11:30

WE WON BEST BATH INSTITUTION AT THE BATH GOOD FOOD AWARDS

We Got A Mention By Woman And Home

2011-09-30T03:49:00.001+11:30

Film To Watch: The Valet

2011-09-13T02:06:00.000+11:30

Its been out for a while

Jps Looking Forward To Game Season

2011-09-13T01:15:00.002+11:30

For All You Frenchies Listening Out There

2011-07-28T04:29:00.001+11:30

There is a French Radio Station Called French Radio London and for the first time it is now available to listen to it outside of London. Follow this Link to find out more.

New Le Lite Lunch

2011-07-28T04:07:00.004+11:30

Here is our new Lunch Menu we also have daily chef specials

TABLE D'HOTE
2 COURSES MENU
@ £12.95

Soupe Du Jour

Salad of Marinated Grilled Vegetables & Feta Cheese

********
Risotto with Spring Vegetables

Blagdon Trout Fillet with Fresh Peas And Butter Sauce

LE LITE LUNCH

Soupe Garbure, White Bean Soup with Broad Beans, Peas, Potato, Cabbage. £5.20

Warm Salad of Guinea Fowl, Pancetta, Balsamic Red Onion & Watercress and Blue Cheese. £7.50

Blagdon Smoked Trout, Beetroot and Apple Rémoulade and a Horse Radish and Black Pepper Cream £7.50

French Onion Tartlet, Melted Brie, Goats Cheese with a Pesto cream and Watercress. £8.00

Pan Fried Parcel of Peas, Fèves, Courgette Mint and Feta Cheese with a Tomato and Basil Salad.
£7.95

Parma Ham, Polenta Croutons, Rocket and Roasted Vine Tomatoes.
£7.00

7oz Rib Eye Steak, Café Paris Butter, Mushroom and Blue Cheese Salad.
£16.00

Grilled Cornish Sardines, New Potatoes, Sun Dried Tomatoes, Roasted Peppers and Gremolata.
£8.50

DAILY CHEF SPECIALS

Whole Dressed Crab Served with Bread & Mayonnaise £11.50

Duck Liver Paté, Toasted Brioche with a Fig Chutney £6.35

Sautéed of Beef Tongue, Chorizo, Bacon, Gherkins and a Red Wine Jus £7.50

Selection of Charcuteries with Gherkins and Onions £7.95

Whole Grilled Cornish Sole, Herd and Caper Butter, New Potatoes and Watercress. £17.00

Pan-Fried Fillet of Sea Bass, Samphire & Cockles, Feves & Sundried Tomatoes
£17.50

Peach Flambée in Brandy, Honey & Almonds served with Vanilla Ice Cream.
£5.95

Garden

2011-07-28T03:47:00.001+11:30

The sun was out the other day so thought I would snap some pictures of the garden now that its in full bloom.

The Bath Good Food Awards

2011-07-19T01:31:00.002+11:30

The inaugural Bath Good Food Awards has been organised by The Pig Guide & Guide2Bath will be held at Bath’s historic Guildhall on Tuesday 4 October. The ceremony will be hosted by a host of local celebrities and food industry experts, while media partners/sponsors include local press and food and drink producers especially selected to showcase the best regional produce available on our doorstep.

If you wold like to nominate us please click on this link

THANK YOU and MERCI BEAUCOUP........The closing date for nominations is the 31st August 2011.

LA TIMES Mention

2011-07-13T00:26:00.002+11:30

We were mentioned in the LA Times in there 48hour travel postcard. Bellow is what they said about us. If you want to read the whole article click here.

"6 p.m. - To round off your weekend in Bath, have an early dinner at Beaujolais bistro bar. Plenty of wine will undoubtedly help you digest a history-and-culture-packed weekend and send you into the working week refreshed and relaxed. (http://www.beaujolaisbath.co.uk/)"

Film To Watch : Princess of Montpensier

2011-06-24T06:00:00.000+11:30

Friends

2011-06-18T07:49:00.002+11:30

We are now on Facebook. So become our friend and share photos. You never know you may be in some of them!!

To Make You Smile

2011-05-25T05:11:00.002+11:30

We found these pictures of a French Artist called Sandrine who goes round Paris in a quest for any detail that happens to inspire her: a wall, a door, a garbage can and reinvents into an image. We liked them so much we posted them up. You can check out more of her images on her blog.

Bath Music Festival @Party in the City Night

2011-05-25T04:48:00.001+11:30

Bath Music Festival @Party in the City Night
Friday 27th May
Music by The Gaulois Brothers
from 7.00pm

Drink at the small bar area or dine with us and listen to the Fab Gaulois Brothers

2 COURSES @ £23.00

STARTERS

Soupe au Pistou: Provençal Vegetables and Haricot Bean Soup with Pesto

A Bucket of Prawns with Aioli Dip

Smoked Chicken & Mango Salad

MAIN COURSES

Braised roasted Shoulder of Lamb, with Mash Potato Spinach and a Rosemary Jus

Confit of Duck with Chorizo, Sautee Potatoes, Spring Greens.

Mediterranean Vegetable Parcel with Plum Tomatoes Feta Cheese & Basil

Baked Salmon Fillet with a Julienne of Vegetables & a Clam Bouillon

BON APPETIT AND ENJOY LA MUSIQUE !

Downstairs only.

Old Photo

2011-05-10T19:42:00.003+11:30

Photograph by Bryan Heseltine found on the Bath in Time website. 1987 photo was taken.

We Found This Funny

2011-05-10T19:38:00.000+11:30

Film To Watch: THE EXTRAORDINARY ADVENTURES OF ADÈLE BLANC-SEC

2011-05-05T05:17:00.001+11:30

Food Of The Moment

2011-03-21T06:20:00.005+11:30

Here are some pictures we have taken of our dishes which are on the menu at the moment.

Chicken Liver Pate, Toasted Brioche and Chutney

Whole Roast Partridge “Red Leg”, Sage Butter, Wild Mushrooms,

Baby Onions & Bacon

Neston Park Rib Eye Steak served with a Green Peppercorn Sauce

Wild Mushroom Risotto, truffle oil, Rocket Salad & Parmesan

Mixed Sea food platter

Wine Tasting

2011-03-15T06:48:00.001+11:30

Wine Tasting Cave des Pyrenees

French regional wines

Tuesday 29th of March 5-8pm

at the Beaujolais Restaurant

Come On France

2011-03-13T02:43:00.002+11:30

We will be watching France vs Italy in the rugby today. Above is a signed photo to Jp which was given to him for his birthday.

Bath Boules

2011-03-12T22:25:00.004+11:30

Spring is in the air time to dust off those boules and get practising because Bath Boules is on again this year. Here are some photos of Jp over the years at Bath Boules you can also find all the information you need about the event.

Film To Watch: Potiche

2011-03-12T22:22:00.000+11:30

Jean Pierre Returns To His Home Town

2011-02-10T21:17:00.007+11:30

Jean Pierre for his 60th birthday was surprised by his family and taken to Montaubon his hometown in France. On the Saturday morning we went to visit the market, as we know is one of the main things besides his family that he misses alot about France. The market is a social event where people get together to chat and gossip. I like it because its so different to the ones in England, you defiantly see alot of meat, like the French they sell every part of the animal. For example Jean Pierre bought Fritton which is cooked off bits of duck skin which is eaten as a snack.

A stall selling meat. Horse, beef, calf, lamb, pork and charcuterie.

A woman has just bought some live chickens.

Giant brussel sprouts, one of them was nearly the size of an apple.

Duck Ribs Tolouse Sasuage

The Independent

2011-02-09T03:04:00.002+11:30

Here is the screen shot from the Independent Website. Incase you missed seeing us in the Independent on Saturday. Thanks again to The Independent for putting us in there list, we are so chuffed.
The caption says:
Owners Jean Pierre and Carey take personal pride in ensuring that this cosy wine bar and bistro has an authentic French feel that certainly keeps its streams of customers happy. The wine list, in particular, keeps them so happy that Beaujolais boasts its own wine shop so that drinkers can buy their favourite tipples right there on the spot. Cute, quaint and enchantingly rustic.

Amour

2011-02-03T03:09:00.001+11:30

Its that time of year again to be with the one you love to gaze into their eyes, to hold there hand and tell them that you love them with all your heart. So continuing with tradition we have come up with a valentines menu to share with your beloved.

Valentines 2011

Entrée Platter to Share

Butter flied Prawns, Asparagus Wrapped in Smoked Salmon

Duck Liver Parfait en Croute,

Cherry Tomatoes Stuffed with Tapenade,

Goat’s Cheese Croquettes.

Plat Principal

Duo of Rack of Lamb and Braised Shoulder of Lamb served with a

Rosemary Jus, Carrot, Swede and Potato Galette.

Pan Fried Fillet of Stone Bass with Braised Baby Gem

and a Champagne Veloute

Dessert Platter to Share

Dark Chocolate Délice, Iced Lemon and Lime Parfait,

Pear Poached in a lightly Spiced Red Wine.

Vegetarian Menu Available £30.00 per head.

Top 50 Bars In The UK

2011-02-02T05:56:00.003+11:30

Keep your eyes open for The Independent newspaper as we will be in there as part of there Top 50 Bars In The UK!

Fish Fight

2011-02-02T05:47:00.002+11:30

We at the Beaujolais are on board with Hugh s Campaign to stop this madness of fish being caught and thrown away. We will not be serving the fish that does not match up with his campaign. So sign your name up too so we can stop this lunacy from continuing. Click Here for the Link.

Beaujolais On Film

2011-01-23T08:29:00.009+11:30

We love this video someone made of our restaurant we feel it completely sums us up.

New Years Eve

2011-01-15T03:14:00.003+11:30

A few photos from New Years Eve.

Merry Christmas

2010-12-25T06:09:00.003+11:30

Wishing all of you a very Merry Christmas and a prosperous , happy and healthy New Year. See you soon!

Love From
The Beaujolais

The Sunday Telegraph

2010-12-20T01:11:00.002+11:30

Jp is in the Life section of The Sunday Telegraph this week.

Never Fear, Snow May Be On Its Way But We Are Still Open

2010-12-18T05:51:00.002+11:30

We have taken it apon our selves to keep our blog updated to wether the snow affects us or not. At the moment we have had no problems and we havent closed at all through out this cold spell or the one that hit us earlier this year. So if you are looking to warm yourselves up or get out the house there is a cosy spot waiting for you at the Beaujolais.

Film To Watch: Le Concert

2010-12-05T22:16:00.002+11:30

We have watched this film recently and loved it. So we are recommending it to everyone we know to watch it.

Pheasant and Foie Gras Terrine

2010-12-01T04:47:00.006+11:30

Pheasant and Foie Gras Terrine

Serves 8
4 x Pheasant Breasts on the bone
500g Foie Gras
250g Jerusalem Artichokes
1 Savoy Cabbage
100g Golden Sultanas
250g Shitake Mushrooms
25g Butter
1 Tablespoon Olive Oil
Salt
Pre heat oven to 160°c/ 325f/gas mark 3
1. Double line a terrine dish with cling film leaving enough over hang to seal.
2. Take the foie gras out of the fridge to bring up to room temperature
3. Roast pheasant breast in the oven for 16 minutes, remove and cool. Once cooled carefully remove the breast in one piece from the bone and set aside.
4. Separate the small foie gras lobe from the large lobe. Take the handle of a spoon and carefully remove the vein running down the centre of each lobe, keeping the lobe intact, season with salt and reshape, set aside.
5. Remove the outer leaves of the cabbage and cut out the centre stem and blanch the leaves in a pan of boiling water and refresh in iced water then drain well, pat dry with a t- towel.
6. Soak the sultanas in some warm water.
7. The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Cook in a pan of boiling water for 10 minutes then drain and cool.
8. Clean the mushrooms and trim of the end of the stalk. Melt the butter in a frying pan with the olive oil and gently sauté the mushrooms until just cooked. Set aside.
9. Increase the oven temperature to 230°c/450°f/Gas 8
10.Place the prepared foie gras on a lightly oiled oven tray and put into the oven for 6 minutes until the outside is golden and the inside is just cooked. Remove and cool, retaining the juices in the oven tray
11. Assemble the terrine, starting with cabbage leaves at the bottom which have been coated in the foie gras juices, then 2 pheasant breasts, followed by ½ the soaked sultanas, ½ the mushrooms , ½ the artichokes, also coated in the fois gras juices, then all of the foie gras and continue layering up in reverse order- cabbage, mushrooms, artichokes, sultanas, pheasant and finally finish with cabbage leaves
12. Fold over the cling film. Place into the fridge with something to weight the top down, we use a carton of juice and leave for 12 hours.
13. To serve slice a thumbs width and serve with toasted brioche and a nice spiced fruit chutney.

Our New Years Eve Menu

2010-11-30T05:57:00.002+11:30

New Years Eve 2010

Jerusalem Artichoke and Hazelnut Soup.

Terrine of Duck Confit and Foie Gras, Roasted Beetroot Salad and Toasted Brioche.

Smoked Salmon Blinis and Caviar Crème Fraiche.

Petites Croquettes of Goats Cheese, Sun Blush Tomatoes and a Walnut Salad.

----------

Slow braised Blade of Beef, Celeriac and Truffle Puree, Sautéed Wild Mushrooms and a Pancetta and Red Wine Sauce.

Pan Fried Fillet of Stonebass, Roasted Salsify, Crushed Potatoes and a Shellfish VelouteRoast Breast of Cornfed Chicken, Pomme Puree and a Chasseur Sauce.

Pumpkin and Spinach Rotolo with a Sage Butter Sauce, Rocket and Parmesan Salad.

------------

Pear Tarte Tatin, Star Anise Ice CreamBaked Dark Chocolate Tart, Blood Orange Sorbet.

Vanilla Crème Brulée, Shortbread.

Selection of Local and French Cheeses, Walnut and Sultana Bread and Biscuits.

£30.00 per head

A discretionary gratuity of 10% is added to your final bill, these go directly to the staff.

As of Late

2010-11-30T05:32:00.005+11:30

Below are a few pictures of the restaurant lately.

Above and below is the upstairs restaurant laid out for a wedding party.

This is JP trying to smile.

Autumn Leaves in the garden at night.

One of the tables laid up for our Barbes night.

The upstairs restaurant which is now painted red, looking very romantic and French.

And lastly our window which is ready for Christmas.

Thumbs Up

2010-11-09T05:35:00.003+11:30

We just wanted to share with everybody a lovely email we got sent which really brightened up our day.

P.S The photo above is Carey as a child

Dear The Beaujolais

I just wanted to write to say thank you so very much for a fabulous dinner on Saturday night. It really was amazing - and every single one of us thought the food was out of this world - and it wasn't all to do with how much champagne we had before hand! It was very special and the room and service were fantastic.

Thank you so VERY much - and I look forward to returning for slightly quieter enjoyment in the future!

Ryder Cup Party

2010-10-05T07:54:00.005+11:30

We were privileged to entertain some American golfers who had previously won the Ryder Cup with a private evening in the restaurant.

We Now Stock Lushcombe Organics!

2010-10-05T07:26:00.002+11:30

We have spruced up our soft drinks and now stock the delicious Lushcombe range.

Game Night

2010-09-13T05:33:00.001+11:30

Barbes Night

2010-09-13T05:31:00.001+11:30

A Few Food Snaps

2010-09-07T03:59:00.008+11:30

Ceps Galore!

2010-09-05T20:34:00.002+11:30

We are having a brilliant year mushroom picking, finding plenty of Ceps and Chanterelle. Can't tell you where we are finding them as that is top secret, but we are giving them to the Chef to cook in the restaurant.

We Are John Cleeses Favourite Restaurant In Bath

2010-09-05T20:29:00.001+11:30

Success!

2010-08-27T05:19:00.001+11:30

First mushroom picking of the season and we found a huge Cep and loads of Chanterell. Its going to be a good season! And we are cooking them in the restaurant.

WOW!

2010-08-06T00:18:00.002+11:30

Take a look at this review!

Old Press

2010-08-03T06:02:00.002+11:30

We found an old article from 1990 from Plus magazine which was a national newspaper supplement.

Patty Pan

2010-08-02T00:29:00.003+11:30

Due to the good summer we are having, we have been able to supply the restaurant with Patty Pan. Its a summer squash the best way I can describe it is half courgette and half squash. This has all come from three plants, in a week!

Portugal Part 3

2010-07-02T21:10:00.002+11:30

Below is another restaurant we tried this year when driving through the hills. Our rule of thumb with restaurants in Portugal, if there are the Portuguese eating there go there. I love how the displayed the menu at this place.

Above is chicken piri-piri. Below is a picture of the Portuguese answer to an allotment. This piece of land is owned by someone and each year people can get a bit of this land to work on. We were talking to a man who is 97 and is still working his plot by himself and selling it to the local market; he was telling us that they can only do summer crops because in the winter the river overflows and floods the whole field. He also told me that those grass looking plants in long rows are chickpeas.

Below is some food we ate at the local restaurant round the corner from these allotments.

Melon and ham + a strawberry. Below is fried fish with rice and salad.

Above is a restaurant we ate in Travia. We asked a local Portuguese man where to eat for lunch and he pointed us up the street and said keep asking people for directions to Restaurante Ze Maria. Sure enough everybody knew this place and we kept walking and walking and we ended up in a housing estate and just as soon as we were abought to turn back because we thought it can't be here there it was packed full of people. We sat down waited for the menu, No menu just a man saying meat or fish so we took both.

I didn't know I would get this much food! There is 9 whole fish there and before they had given us 6 sardines. And below is 2 pork steaks each, 2 plates of chips and of course tomato and onion salad. It was all absolutely delicious and it took about an hour and a bit to finish it all but it was defiantly worth it. The added bonus was that it all cost an amazing 46 euros.

I just had to post this picture of custard cakes and espresso coffees and must be by delta coffee because they are the best.

Portugal Part 2

2010-07-01T20:48:00.003+11:30

Below is our favourite restaurant in Portugal. We have been coming here for 10years and each time the menu is the same and the taste is still exceptional. It is Portuguese country cooking at its best. On this trip we managed to eat here 5 times in four days we love it that much. Its called Flor da Ameixa in Borderia (289-991-116)

Goat ribs and tomato and onion salad

Clams Natural (personal favourite)

Close up of a snail

On the last day the owner kindly cooked for us some specialities which was snails Portuguese style and a stew of whole rabbit which her mother (80 something) caught that morning. And don't get put off by the pictures this stew was lovely completely mouth watering tastes and it was a perfect last meal before we returned to England.

Portugal Part 1

2010-06-29T01:23:00.009+11:30

We Recently just returned from a trip to Portugal where we have visited many times, but never get bored of the food there especially not the food market at Loule which happens every Saturday. It is by far one of the best markets we go to, it has everything: herbs, flowers for your garden, meat, pastries, bread, spices, dried beans and every imaginable vegetable is sold there. Another thing we like is that they know so much about everything they are selling they tell you so much, what to eat with it, how to cook it, what you should drink with it, whether its good to be had with friends or just by your self on a summers evening.

WE NOTICED SOMETHING ABOUT OUR CHEF

2010-06-16T22:43:00.002+11:30

While watching Toy Story 2 the other night we noticed our chef looks uncanily like one of the characters from the film!

OUR PRIVATE DINING ROOM

2010-06-16T06:11:00.003+11:30

A FEW PICTURES FROM LAST WEEK

2010-06-07T20:07:00.005+11:30

Just thought I would post some pictures of what the restaurant is looking like and cooking lately.

Both dishes were from the crunch lunch menu

Our vast collection of pictures.

The balcony + Heron

BATH MUSIC FESTIVAL : THE GAULOIS BROTHERS

2010-05-30T03:46:00.002+11:30

Here are some pictures from last night where we hosted a night of live music from The Gaulois Brothers for the beginning of Baths Music Festival.

THE BATH COFFEE FESTIVAL

2010-05-17T01:10:00.007+11:30

Today we did a food and drink demo at the Bath Coffee Festival. See below for the recipes.
COFFEE CREME BRULEE

Ingredients

4 egg yolks

125g castor sugar

600ml Double cream

2tbsp ground coffee

1 vanilla pod

1 tbsp Tia Maria (optional)

Icing sugar

Pre heat oven 160c

In a heavy based pan, gently heat the cream, ground coffee and the split vanilla pod plus its seeds. Once it reaches boiling point, this is when you can see small bubbles forming around the sides of the pan, turn off the heat and leave to infuse.

In a mixing bowl whisk together the castor sugar and egg yolks until light and mousse like in appearance. Add a small amount of sieved cream to the egg mixture, mix then gradually then add the rest, whisking as you add, if using Tia Maria add it at this point. Return the mixture to a pan and gently reheat to boiling point stirring all the time until the mixture thickens slightly , you will know you have reached this point when you can make a line on the back of the spoon and the mixture doesn't go back in to the line, remove from heat. Sieve one more time and the pour into 6 ramekin dishes and place in a high sided oven tray and pour boiling water around and place into the oven for 20-25 minutes until just set, do not over cook you want them just firm to touch. Remove from oven cool slightly and put into a fridge fro a minimum of 2 hours. Best eaten on the same day.

When ready to eat them shake on 1 teaspoon of icing sugar and using a bowl torch caramelise the sugar , if you do not have a blow torch place under a hot grill. Serve.

COFFEE MARTINI

Makes one Martini

Ingredients

1 measure of vodka

1 measure of Kahlua

1 esspreso shot

1 measure of sugar cane syrup

A handful of ice

Put all the ingredients into a cocktail shaker. Shake till all the ingredients have blended. Then pour into a martini glass.

GO GET THE FINANCIAL TIMES!

2010-05-16T04:42:00.002+11:30

A photo of Carey on one of her cooking classes at Bertinet Cookery School was featured in The Financial Times Life & Arts section. We were so chuffed to see this as we are very proud of our Carey.

BATH MUSIC FESTIVAL

2010-05-09T22:26:00.003+11:30

On the opening night of the Bath Music Festival, we are hosting a music night at the Beaujolais Bistro where you can enjoy a drink at the bar while listening to acoustic jazz influenced by Django Reinhardt’s Hot Club de France in the 1930. And we are having a special festival menu for that night.
Click on the image above to have a look at the festival menu. And more imformation about the evening we are hosting for the music festival.

COOKING DEMO AT BATH SPRING FLOWER SHOW

2010-05-03T22:40:00.009+11:30

Carey and her assistant for the day Jean Pierre

Her dishes she demoed were Sole Braisee Champenois and Crêpes au Beurre d’Oranges FaÇon Suzette.

A bit of a rush to try the food!

In between demo's JP thought it was a good idea to serenade people. It wasn't, people would walk in the tent then walk back out again.

Demonstrating how to take the skin off the sole.

Second demo tasting

I think they liked it

Bath Spring Flower Show

2010-04-30T00:46:00.005+11:30

The Annual Spring Flower Show in Bath will be on this weekend (01/05/2010 - 03/05/2010) and Carey will be doing a French country cooking demonstration on the Sunday. First demonstration will be on at 2pm and the second at 4pm. Come down and see her in action!

More information about the show and cooking demonstrations can be found at: www.bathspringflowershow.co.uk

Goodbye Aurelie, Hello David

2010-04-30T00:19:00.003+11:30

After 7 years of working with us we say goodbye and good luck to Aurelie. And hello to David our new Manager.

April In The Garden

2010-04-14T05:51:00.005+11:30

Since its the start of the gardening season we are giving some much needed TLC on our garden at the back of the restaurant ready for the summer. Herbs are in, geraniums and lobelia are potted, wall baskets up and Jps "bird apartment block" is nailed up a tree. We are now ready, bring on the summer!

Two left over diners from lunch

Jps "bird apartment block"

Trying to take a good photo of JP

Eyes closed

Still Trying

That will do.

France Magazine

2010-04-01T04:14:00.001+11:30

Somebody kindly pointed out and scanned in a article about us which was featured in France Magazine.

A Little French Joke!

2010-03-21T05:43:00.000+11:30

Monday French Card Play

2010-03-16T22:32:00.001+11:30

Kite Festival

2010-03-15T20:19:00.004+11:30

We were recently sent some photos, from when we had organised a kite festival as you can see our kite was a blow up doll.
Thanks to Sarah for the photos.

If you have any photos from the restaurant or the Beaujolais team feel free to send them in or email them to us. beaujolaisbath@hotmail.com

French Cookery Classes

2010-03-09T05:06:00.003+11:30

Carey will be teaching again this year at the Bertinet Kitchen. You can find her teaching The best of French country cooking. Wonderful earthy flavours and traditional regional french dishes, fabulous for relaxed weekend entertaining with family or friends. Includes lunch with wine. Her first class is on the 23rd of April but hurry as there are only a few spaces left.

And the second will be on the 29th of May and this time it will be a classic bistro cooking class which will guide you through a range of classic French dishes that will become dinner party favourites for years to come. Includes lunch with wine. Again there are only a few spaces left available on this class to.

Good Food Guide

2010-03-07T04:46:00.003+11:30

If you feel you have enjoyed your time with us please tell the Good Food Guide and vote for us by following this link (click here).

French Lessons Encore

2010-03-07T04:10:00.003+11:30

We hosted another French lesson with a class from Warminster Prep School. And we have received some delightful hand made thank you cards and we were so touched by them we scanned in all of them.

Bath Boules

2010-03-02T20:40:00.004+11:30

Save the Date

19th June & 20th June,2010

Team application forms will be sent out shortly.

If you are intrested in becoming a sponsor please contact

Simon Harrison on (01225)329494 or boules@porticodesigns.com

Backgammon Night February

2010-02-28T06:02:00.001+11:30

A few pictures from the backgammon night in February.

CRUNCH LUNCH MENU WEEK 31ST JANUARY

2010-02-01T08:47:00.003+11:30

Crunch Lunch
2 Courses £10.95
Carrot and Coriander Soup with Saffron Oil
Potted Duck with Hazelnut Dressing
Artichoke and Feta Cheese Salad
Warm Roasted Butternut and Haricot Blanc Salad
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Braised Chicken with Root Vegetable Mash
Smoked Haddock and Leek Tartlet
Slow Roasted Lamb Shoulder with Braised Savoy Cabbage
Cannelloni of Spinach and Ricotta
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Floating Islands with Vanilla Sauce
Warm Chocolate and Almond Brownie with Chocolate Sauce

Warm Roasted Butternut and Haricot Blanc Salad

Cannelloni of Spinach and Ricotta

Braised Chicken with Root Vegetable Mash

Slow Roasted Lamb Shoulder with Braised Savoy Cabbage

Floating Islands with Vanilla Sauce.

Also known as Ile flottante. Its a dessert consisting of "islands" of meringue floating in a "sea" of Crème anglaise.

BEEF CHEEKS BRAISED IN RED WINE

2010-01-17T01:06:00.003+11:30

700g Beef Cheek, cut into large pieces
100g Flour, seasoned
50ml Sunflower oil
150g Carrots, peeled and diced
1 large Onion, diced, large pieces.
750 ml Red wine
250ml Beef stock
4 Cloves garlic, chopped roughly
Thyme
Bay leaf

Pre heat the oven to 200c/400f/gas 6

Toss the beef cheek into the seasoned flour, don't worry about the fat this will dissolve in the cooking. Heat the oil in a heavy bottomed oven proof pan, brown the meat in batches. Add the onions and garlic and sweat gently for 10 minutes. Pour off excess fat then deglaze the pan with the wine, bring to the boil and add the carrots , stock and herbs. Put a lid on the pan and place in the oven for 2 hours, stir regularly and if it is drying out add some water . Serve with mash and dark green vegetables.

JPs Colourful Wardrobe

2010-01-08T07:15:00.005+11:30

We have been looking through our millions of photos of the restaurant and one thing that is always fun to look at is the many costumes of Jean Pierre.

Happy New Year

2010-01-02T06:25:00.004+11:30

We thought we would start 2010 off with a joke.

4 people are in the carriage of a train - an Englishman, a pretty young blonde girl, an ugly old woman and a Frenchman.
It all goes dark when the train goes through a tunnel. In the dark there's the sound of an almighty slap, and when the train emerges from the tunnel the Frenchman is rubbing his face, and there's a huge red mark on his cheek.
The old lady thinks, "I bet that Frenchman fondled the blonde in the dark and she slapped him"
The pretty young blonde thinks " I bet the Frenchman tried to fondle me in the dark, got the old lady by mistake, and she hit him"
The Frenchman thinks, "I bet that Englishman fondled the blonde in the dark, but the blonde thought it was me and hit me"
The Englishman thinks, "I hope there's another tunnel coming up soon so I can slap that French tw@t again"

Our Christmas

2009-12-22T04:52:00.003+11:30

We have had a bit of a busy Christmas, not complaining! but I think we are all looking forward to a good rest and many mince pies. I will be updating the blog over the Christmas period with all sorts. If you are wondering what Jean Pierre has on his head it is a roast turkey.

No Backgammon

2009-12-13T22:50:00.002+11:30

For December there will be no backgammon because the last Tuesday of the month falls on a day that we are not open.

CRUNCH LUNCH MENU WEEK 5TH DECEMBER

2009-12-06T06:40:00.022+11:30

This week crunch lunch menu

£10 for 2 courses

Celeriac Soup with Truffle Oil

Chicken and Tarragon Boudin with Home made Chutney

Smoked Mackerel Rillette with Tomato Fondue

Beetroot Tarte Tatin with a Horseradish Cream

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Pork Belly with Crushed Sweet Potato and Herb Jus

Haddock and Mixed Herb Risotto with a lemon dressing

Goats cheese Tartlet with Roquette and Toasted Walnut Salad

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

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Brandy Snap with Whipped Cream and Poached Black Cherries

Camembert with Cranberry Chutney

Beaujolais Favourites:

Beef Cheeks with Mashed Potato and Black Pudding 9.85

Wild Mushroom and Leek Crêpe Gratineé 7.50

Minute Steak with French Fries and Garlic Butter 9.95

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

Beetroot Tarte Tatin with a Horseradish Cream

Pork Belly with Crushed Sweet Potato and Herb Jus

Saatchi

2009-12-03T04:41:00.002+11:30

Who do you get to approve your advertising proposals? Back in1997 we were looking at advertising on the radio and Charles Saatchi was in for dinner, and read over the proposed radio Ad, and left his comment (see above).

One To Make You Smile

2009-11-23T06:26:00.003+11:30

STROUD FARMERS MARKET

2009-11-22T05:56:00.006+11:30

Today we visited Stroud's Farmers Market, this has become one of the largest in the West Country. It was a foodie delight. There were stalls just selling one product, we purchased the most delicious milk from Jess's Ladies Organic Cows, had forgotten milk could taste so good. We bought, quinces, Jerusalem Artichokes, Duck breasts, local apples and their juice. Have rushed back a tried the new products. Stewed the Quinces in red wine with cinnamon, five spice and muscovado sugar and ate them with cream from Jess's Ladies cows. The Jerusalem artichokes have been cooked off and served with crispy pancetta and topped with parmesan and breadcrumbs.It was nice to see vegetables still with mud on, and talk to growers with such passion and knowledge of their produce! Finally there are to most scrummy home made doughnuts, but I don't advise trying all six flavours by ones self!

WINE OF THE MONTH

2009-11-21T00:23:00.007+11:30

Name: Beaujolais Nouveau Village 09 Emmanuel Mandrillon
Best Beaujolais Nouveau for the last ten years! Ideal Bistro wine, that you drink young and fresh with an aroma of plums, and light notes of végétales.
Wine Shop Price for single bottle £ 7.00

If you are wondering why JP is sat on a horse in a Napoleon costume it was for a comedy competition we had entered. I just wanted to put it up as the picture for this months, "Wine of the Month" because it makes me laugh every time i see it.
You can see more on what I am talking about here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week-outtakes.html
and here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week.html

CALVO DE NERO AND HARICOT BEAN SOUP

2009-11-20T04:38:00.003+11:30

Recipe By Carey Auge

Serves 4

5 leaves of Calvo de nero- sliced 1cm. You can use swiss chard.
400g tin of Haricot beans
1 onion finely chpped
2 tbsp butter
4 rashers streaky bacon chopped
1 litre vegetable stock
4 slices of french stick bread- toasted
2 garlic cloves peeled
50g parmesan grated
extra virgin olive oil.

Melt the butter in a large pan, add the bacon and saute gently until softened and the bacon is lightly browned. Add the calvo de nero and cook for 3 minutes.Add the stock and beans. Season and simmer for 15 minutes. While this is cooking rub the toasted bread with the garlic cloves and place a slice in the bottom of each serving bowl, top with the parmesan. When the soup is ready ladle over the bread and add a swirl of extra virgin olive oil.Serve.

DAUPHINOISE POTATOES

2009-11-11T02:36:00.004+11:30

Dauphinoise Potatoes

1 kg/2lb 4oz baking potatoes peeled and placed in a bowl of cold water to prevent them from browning

NB use floury potatoes such as Russet, King Edward, Maris Piper or Desiree

3-4 cloves garlic

500ml/17½fl oz double cream (you may need a bit extra)

salt and freshly ground black pepper

You will need a large gratin dish

1. Preheat the oven to 160C/320F/Gas 2.

2. Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.

3. Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.

4. Season the potatoes, to taste, with salt and freshly ground black pepper and mix well.

5. Pour the cream over the potatoes and mix well again.

6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).

7. Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it's splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.

8. Serve the dauphinoise as a side dish to roasted meat or poultry.

BEAUJOLAIS NOUVEAU DINNER

2009-11-04T05:01:00.004+11:30

Thursday 19th November.
During last summer, the Beaujolais region enjoyed warmer temperatures and lesser rain than Cote d'Or. As a result, the berries were smaller with more juice concentration.
The wines have a deep purple colour. The aromas evoke more the cherries and the blackberries than redcurrant or raspberries.
The first wines tasted show a very velvety and silky style. They are round, rich, without any tannic character.
There will be a selection of Beaujolais Village Nouveau, carefully selected from different domaines.

Menu for the evening
Terrine de Gibier, Chutney aux Pommes
(all game shot by the boss)
Soupe a l`Oignions Gratinée
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Beaujolais Coq-au-Vin, Pommes de Terre Sautées
Cabillaud au Vin rouge, Pommes de Terre Rösti,
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Mousse au Chocolat, Biscuits Sablés
Tarte au Citron
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Un Verre de Nouveau

£28.00

RHUBARB CREME BRULEE

2009-11-01T20:07:00.004+11:30

Rhubarb crème brulee

serves 6

300g / 11oz fresh rhubarb
3 tablespoons caster sugar
2 vanilla pods
300ml / 11fl oz double cream
200ml / 7fl oz full fat milk
8 egg yolks
80g / 2 ¾ oz sugar

METHOD
Preheat the oven to 140°C/275°F/Gas 1.

Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.

When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.

Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve.

Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.

CHANGES TO DECEMBER OPENING TIMES

2009-10-30T05:04:00.004+11:30

We will be opening for Monday lunch in the month of December, along with the usual times the restaurant is open.

WELCOME PIPPA

2009-10-01T08:39:00.001+11:30

SHE'S ARRIVED!

2009-09-27T06:21:00.004+11:30

Congratulations to Rob our head chef and wife Polly on their new healthy bouncing baby girl that was born today!

ABERGAVENNY FOOD FESTIVAL

2009-09-25T05:09:00.020+11:30

Last weekend we attended the Abergavenny Food Festival which we have been to before but had forgotten how big it was and how many people it attracts. The place was heaving with people especially being a beautiful day. We had made the right decision to get there early. For anybody who loves food I recommend it because there is plenty to see. I have one down side to say though there was allot of repeated stalls and the food was good quality but stodgy.

It was good to see so many local types of produce from a lady making casis, masses of local cheese to the delicious calorific Welsh cake. One thing i was impressed by how well organised it was but still retained a laid back atmosphere.

CRAYFISH

2009-09-10T07:16:00.012+11:30

Latley we have been out catching crayfish. They are at their best during the 15th of August and the 15th september, also because the water is low and slower flowing so it is easier to catch them.
How to catch them by Jean Pierre:

Bait an old rat trap or a old net with fish or meat , leave it on the river bed and when enough cray fish are trapped lift and empty the crayfish and start again !!

today we made "ecrevisses au whisky"in the restaurant.

CRUNCH LUNCH MENU WEEK 30TH OF AUGUST

2009-08-30T20:23:00.007+11:30

This Weeks Crunch Lunch

£10 for 2 Courses.

Celeriac Soup with Apple Crisp

Braised Ham Hock with a Cornichon Vinaigrette

Beetroot Rémoulade with an Orange Salad

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Pearl Barley Risotto with Aubergine and Sun Blushed Tomatoes

Salmon, Courgette and Black Olive Salad with a Dill Dressing

Sausage and Mash with Onion Gravy

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Strawberry Eton Mess in a Brandy Snap Basket.(Leg over Pudding)

Choice of Two Scoops of Ice Creams or Sorbets.

Beetroot Rémoulade with an Orange Salad

Pearl Barley Risotto with Aubergine and Sun Blushed Tomatoes