Bitten Team Social to: Brasserie Blanc

Nestled in the heart of Jericho, Brasserie Blanc is a warm and inviting spot that promises French-inspired dining with a relaxed, elegant charm. With the Bitten Oxford team gathered for a social evening, we had the perfect excuse to put the menu to the test—from starters through to desserts, with plenty of drinks in between.

Starters & Small Plates The bread and dips were, as always, a reliable favourite—simple, satisfying, and a must-order every time. Some of the team went for starters, including a cheese souffle which was perfectly gooey, cheesy, oozy – everything you want from this sort of dish.

Onto the mains…

The moules frites and bavette steak were ordered by quite a few of the team – classic choices!

The moules were generous in portion, but the sauce, usually the highlight, lacked the punchy and creamy depth some of the team craved. Normally, it’s the kind of sauce you’d eagerly finish like a soup, but this one missed that extra richness. On the flip side, the accompanying chips were an absolute win—golden, crispy, and perfectly seasoned.

The bavette steak drew mixed reactions. The sauce? Absolutely delicious. The steak itself? While flank steak is naturally a chewier cut, some found theirs particularly tough, making it a bit of a challenge to enjoy. However my own steak was cooked medium-rare and not a chewy bit in sight so potentially it depends on how you ask for it to be cooked.

Meanwhile, the cod dish delivered a masterclass in balance.

Firm yet flaky, beautifully seasoned, and paired with mussels, samphire, and a subtle spicy sauce that enhanced rather than overpowered. And, crucially, there was plenty of sauce left over to mop up with those irresistible fries—definitely a Raymond Blanc classic in action.

The Grand Finale: Desserts

The pistachio soufflé was a visual delight, towering with airy perfection. But while the texture was spot-on, the flavour was a little overpowering—less nutty and more pistachio essence. I opted for the Valentine’s special trio of soufflés myself, which was presented beautifully with a trio of ice creams to match. I’d have to agree with Liz, the pistachio flavour felt a little false, but the vanilla souffle was gorgeously cooked, so light and fluffly.

The chocolate delice was a textural dream, balancing richness and crunch beautifully.

But the undisputed star of the dessert course? The trifle. Smooth, decadent custard, sherry-soaked sponge, and cream, all elevated by poached rhubarb and a sprinkle of honeycomb crumbs for an extra layer of texture. A true highlight—and one Jemma wished she had left more room for!

Final Thoughts

Brasserie Blanc delivered a sociable, relaxed evening with some stand-out dishes and a few that left us wanting a little more. The portions were generous, the flavours mostly well-balanced, and the atmosphere perfect for a team gathering.