Brasserie Blanc

To use Raymond Blanc’s own analogy, “if the Manoir is a delicate waltz then the Brasseries are the Can Can”. Blanc vows to provide at his Brasserie Blanc outlets “food that comes as close as possible to the meals that my mother prepared for me at home in Besançon and at a price that encourages you to visit us regularly” and Milton Keynes is no exception. Boasting an open kitchen with chefs in full view and a grand 1930s revolving door (plucked from a hotel in Brighton), the restaurant in Chelsea House is also accompanied by a small shop selling everything from croissants to specialist French ingredients. Dishes are unfussy brasserie fare - pan fried wild mushrooms, garlic toast to start and Cumberland sausage, bubble and squeak to follow.

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