A RESTAURANT chain with branches in Reading and Wokingham has launched a new spring menu, designed by a former executive chef to Gordon Ramsay.
Steve Allen, who has worked at Michelin-starred restaurants Restaurant Gordon Ramsay, Petrus and Gordon Ramsay at Claridge’s. He joined Cote last year, and is showcasing classic French cuisine with a focus on fresh seasonal ingredients.
The company says the menu is innovative, perfect for sharing with friends and family, and celebrates its trusted British and French producers.
And they are being served at the company’s branches in The Oracle Riverside and Wokingham’s Broad Street.
They include timeless dishes, sharing plates, seasonal spritzers and French classics with a Côte twist.
Among them is a classic Charcuterie Board, with a selection of Bayonne ham, truffle saucisson and coppa ham, served with sharp cornichons, Brittany salt butter and a crusty sourdough baguette.
Cheese is one of the things that French cuisine is noted for, and the spring menu includes a baked Camembert, with a herb and lemon breadcrumb crust, honey-marinated cherry tomatoes and Cote’s freshly baked sourdough baguette.
Also keeping it cheesy are the Cheese Gougères – flaky, golden baked choux buns and Emmental cheese served with tangy Dijon mustard mayonnaise.
There is also a cheese Soufflé. While most soufflés are made with Comté, Steve has opted for a creamy Camembert, topped with a golden cheese crust and paired with a mustard and chive cream sauce.
Spring is the time when lamb is in season, and among the mains, Steve has created a plate with Roasted Lamb Rump. Free-range grass-fed lamb rump hails from Nice and is served with ratatouille comprising aubergine, courgette, peppers, onions and sweet tomatoes. It is topped with a salty black olive tapenade and fragrant basil.
Among the new desserts is an Elderflower & Strawberry Crème Brûlée. Steve created his with smooth vanilla and the delicate taste of elderflower. It is topped with a strawberry, elderflower and basil salad.
“I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the Spring,” says Steve.
“Our main focus is and always will be about the taste of our food at Cote.
“Simple, yet complex and delicious.”
