Brasserie Blanc is a traditional French restaurant nestled in the heart of Knutsford. I dined here when it was Loch Fyne Seafood and Grill, so I was eager to sample the food now it has been taken over.

Brasserie Blanc

Brasserie Blanc

We were greeted by Rob who took us to our table by the window overlooking the quiet street. The abundance of wood, copper and exposed brick made the restaurant feel warm and homely but the touch of shabby chic and silver fixtures offered a modern and stylish edge.

The lovely Georgia then took over and looked after us for the rest of the night.

We began with a basket of bread with unsalted butter, which kept us going until our starters arrived. You can’t beat thick slices of baguette with lashings of butter to make the mouth water for what’s next.

For starters, my husband chose The BB Cheese Soufflé with warm Ford farm Coastal cheddar sauce. I opted for the special- Green Asparagus, herb puree, poached egg and beurre blanc.

Having never tried a soufflé, I ate half of my starter and then swapped with my partner (even though I was very reluctant to give up mine!). It was light and airy, with a slightly crunchy crust which contrasted nicely against the mouse like insides. The sauce offered yet another smooth and creamy texture on top. A very rich starter for the earnest of cheese lovers.

Of the two- the special did have the edge for me. The beurre blanc gave a tanginess against the freshness of the greens and the creaminess of the egg yolk. I didn’t want it to end and I hope the restaurant keeps this as a permanent fixture on their menu for when I come back!

For our mains- I decided on the Ravioli Duo- Goats Cheese and Rosemary, Pea and Mint- with creamed leeks, spinach, broad beans, peas, parley and chives. I was impressed by how many vegetables were packed into such a modest dish. The broad beans and peas offered a satisfying pop in the mouth which complimented the thin creamy sauce. Then there was the added surprise of the two different delicate ravioli pockets which meant my taste buds were kept on their toes.

I have been a vegetarian for about two and a half years now and the asparagus starter and the ravioli main are up there with some of the loveliest plant based dishes I’ve eaten since I gave up meat.

My husband was spoiled for choice for his mains so he asked for some help from Georgia who recommended the Dug Leg Confit with Black Cherry Sauce which was accompanied by dauphinoise potato, pot roasted carrots, celery, parsnip and French beans.  He struggled to finish it but said that it had everything you could want from a main- beautifully cooked meat, tender vegetables, along with the added luxury of a rich and fruity sauce. I pinched some of his potatoes and they were wonderfully rich and garlicy- so much so- I wish I had ordered some as a side dish.

For dessert- my partner ordered the Classic Tarte Au Citron- deep baked, zesty lemon tart with crème fraiche. A staple of many a menu but one that is difficult to get just right and as he didn’t share- I knew he enjoyed every last bite.

I went with Rob’s recommendation- the Pistachio Soufflé- a BB classic served with rich chocolate ice cream. I have to confess, I was not sure that two soufflés in one night on my first tasting was the right choice but he seemed passionate about the dessert so I trusted his judgement.

The dessert sounds odd- almost like it shouldn’t really work- but he was right- it was a winning combination. As you break open for your first bite, you are hit with an intense and warm marzipan-like smell and the bright green colour reveals itself. Inside was light and fluffy and combined with a spoonful of the chocolate ice cream the warm against the cool was a delight. And once you reach the bottom there is a thin dark chocolate layer to surprise you too. It was not too heavy after the main course either so I left feeling comfortably full.

My parents enjoy eating out and next time them visit I plan to bring them to Brasserie Blanc. I cannot fault the meal. Both Rob and Georgia were welcoming, confident and knowledgeable about the menu and as a result- this won’t be our last visit.

Thank you to everyone who brought a little sparkle back to our first day back at work after the bank holiday!  

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