Had the absolute pleasure of being invited to the 30th anniversary celebration of Brasserie Blanc with Raymond Blanc himself. The night was filled with nostalgia, speeches, a delicious meal, and the warm hospitality of the Brasserie Blanc team.

What started in 1996 as ‘Le Petit Blanc’ in Oxford remarkably won a Michelin star in its very first year of opening and was named one of the top ten restaurants in the UK. As the venue where French philosophy met British hospitality, it was rebranded as Brasserie Blanc, a name we know now, in 2006. With 13 locations nationwide, Brasserie Blanc brings the authentic, warm, and welcoming spirit of a classic French brasserie right to the UK, serving up fresh, seasonal food inspired by chef Raymond Blanc.

The perfect evening for it

Welcomed with a glass of champagne, there was a great buzz as soon as you entered the restaurant.

Packed with everyone from loyal Blanc regulars to the very suppliers who keep the kitchen moving, the room was buzzing. It felt like a genuine privilege to be part of it all. Of course, the journey of the iconic ‘Le Manoir’ was discussed, and lots of people who were part of that journey were in the room too.

The speeches throughout the night took you down memory lane. Starting from where it all began, the detours in between, where things are now, and what’s in store for the future.

On to the four-course meal

Naturally, we were served a delicious four-course meal during the night.

Here is what we had:

Apéritif: Salade de tomates – Isle of Wight tomato salad, essence of tomato, goat curd

Starter: Filet de bar – line-caught sea bass, tomato escabeche, piquillo peppers, baby fennel and balsamic

Main: Carré d’agneau – Provençale crusted lamb rack, Wye Valley asparagus, spring veg, aubergine caviar and Jersey Royal potatoes

Dessert: Fraises et meringue – Gariguette strawberries, meringue, strawberry ice cream, marshmallow, chantilly cream

Even though I was accidentally given the vegan option for the aperitif, all the food was delicious. The standout dishes for me were the dessert and the sea bass. As someone who isn’t usually a fan of sea bass, this was cooked beautifully. The crusted skin on top was cooked to perfection, and all the other elements tied the dish together, offering the perfect balance of clean and fresh.

Tender and juicy are the key words to describe the lamb rack. A bit more jus would have done it for me; nevertheless, a lovely dish, and the portion was deceivingly big.