A welcome slice of France near Piccadilly Circus, all-day brasserie Maison François is the brainchild of François O’Neill, with MasterChef: The Professionals finalist Matthew Ryle in the kitchen. The latter turns out Gallic dishes, from pâté en croûte and celeriac remoulade to entrecôte of beef. There’s a vast wine list and a lavishly stocked dessert trolley – the rum baba is stellar. Then head downstairs to slinky, softly lit basement bar Frank’s for a night cap. See a full review of Frank’s on Omagazine.com. maisonfrancois.london
menu decoder
• Comté
A French alpine cow’s milk cheese made from unpasteurised milk. It has a creamy texture and a deep, nutty flavour, and is often aged from four to 36 months to mature the flavour.
• Anchoïade
This is an anchovy- and garlic-based condiment often made with oil and vinegar, and, in this case, with milk, too. It is often eaten at the beginning of a meal with crusty bread.
• Gougères
These are effectively savoury choux buns, or profiteroles. Cheese is incorporated into the choux pastry mixture to create light, savoury shells and they are filled with a cheese custard.
Cabbage, anchoïade and breadcrumbs
2 HOURS | SERVES 4 | EASY
pointed cabbages 2 small ANCHOVY OIL
anchovies 15g
olive oil 60ml
ANCHOVY CROUTONS
sourdough
breadcrumbs 150g
anchovy oil 50ml ANCHOÏADE
garlic cloves 350g (about 8-10 bulbs)
whole milk 650ml
anchovies 60g
chardonnay or white wine vinegar 1 tsp
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Diese Geschichte stammt aus der August 2021-Ausgabe von Olive.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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