At La Serre we like to work with seasonal products and now that the winter season is finally here, we have a range of truly delicious dishes to share with you. Every Wednesday Chef Izu visits the local farmers market to source the freshest ingredients and as inspiration for the new menu in the Boulangerie.
Our lovely Niçoise Salad with fresh tuna, or the Champignons de Paris Stuffed with braised beef will transport you to the south of France next to la mer Mediterranean.
“La Méditerranée et les traditions française sont a l’honneurs dans ce menu”
Chef Izu loves to cook with fresh produce, it’s his way of expressing himself and he truly enjoys enhancing a simple ingredient by creating a dish which will have you coming back for more.
“Life is all about creative moments which you share with good people.” Chef Izu
The salad de saison du comptoir is the perfect way to enjoy fresh seasonal ingredients such as the Salade de quinoa, with avocado, white peach and passion fruit dressing. The acidity of the passion fruit cuts into the sweetness of the white peach pour un moment de plaisirs.
The La Serre team favourites are the Vol-au-vent aux Champignons et risotto (prawn and mushroom vol-au-vent served with risotto in lime and tarragon) and the Blanc de poulet grillé, crème aux champignons et Spaetzle sautés (corn-fed grilled chicken breast with creamy mushroom sauce and sautéed Spatzle)
“The mushroom and prawn vol-au-vent is my favourite dish in the Boulangerie, it’s such a warm and homely traditional dish, which leaves you satisfied without feeling too full. It reminds me of when I was a kid because my grandmother in France use to cook the best vol-au-vents.”
Chloe Lesage, Marketing Assistant
Lunch in the Boulangerie is served from 12pm until 4.45pm and for dinner at 7.pm until 10pm pour votre plus grand plaisirs.
Don’t forget to peruse our wonderful pastry display for our freshly made patisseries or take some cookies and madeleines home for the little ones for goûter.