We welcome parties of 10 diners or more at French Living!
If your table is for Lunch or Early Evening and you wish to order from the "Menu du Jour", we will send you a menu with all the chef's suggestions applicable to your date a few days before the event; please let us have your pre-order the day before at the latest.
We also offer a 3 course set menu called "Menu de Saison - Groupes" based on the Main Menu. We will send you a menu with all the Seasonal Specials applicable to your date before the event; please let us have your pre-order the day before at the latest.
Conditions:
A deposit of £10pp is required, it can be paid either by cash or credit card using telephone,
or our online payment facility
10% discretionary service will be added to your bill
3 courses £32pp
Soupe du jour
Soup of the day
Terrine du Chef
Terrine with condiments & mixed salad
Escargots de Bourgogne
Poëlon of Burgundy snails off the shell, with garlic and parsley butter.
Moules au vin blanc
Bowl of fresh mussels with white wine, cream and shallot flavoured broth
Salade Chèvre Chaud
Grilled goat’s cheese toasts, walnut pieces, smoked lardons - mixed salad leaves
Entrée (s) de Saison
Seasonal Special Starter (s)
Ratatouille French Living
Finely sliced vegetables infused with Mediterranean flavours, Socca chick pea galette, FL frites, basil coulis
Bouillabaisse
Selection of fish fillets poached in fish soup, with mussels and gambas, served with croutons, garlic and rouille sauce
Onglet à l’Echalote
French cut of beef steak (cooked blue, rare or medium) with shallot & veal stock sauce - pommes sautees & vegetable garnish
Chevreuil aux Myrtilles
Medallions of wild Scottish venison cooked rare with red wine blueberry sauce - gratin Dauphinois & vegetable garnish
Plat (s) de Saison
Seasonal Special Main Course (s)
Assiette de Fromages
plate of 3 unpasteurised French cheeses, salad & bread
Crème Brûlée
Classic crème brulée with Madagascan vanilla
Tarte Tatin
Caramelised apple tart with ice cream & Calvados syrup
Dessert (s) de Saison
Seasonal Special Dessert (s)
Velouté au Cresson
Cream of watercress soup
Terrine de Chevreuil
Country style venison terrine with condiments & mixed salad
Escargots de Bourgogne
Poëlon of Burgundy snails off the shell, with garlic and parsley butter.
Moules au vin blanc
Bowl of fresh mussels with white wine, cream and shallot flavoured broth
Salade Chèvre Chaud
Grilled goat’s cheese toasts, walnut pieces, smoked lardons - mixed salad leaves
Saumon & Celeri
Marinated salmon gravlax with grated celeriac rémoulade - mixed salad leaves
Tarte aux Blettes
Swiss chard and herb tartlet, mixed salad leaves
Ratatouille French Living
Finely sliced vegetables infused with Mediterranean flavours, Socca chick pea galette, FL frites, basil coulis
Bouillabaisse
Selection of fish fillets poached in fish soup, with mussels and gambas, served with croutons, garlic and rouille sauce
Onglet à l’Echalote
French cut of beef steak (cooked blue, rare or medium) with shallot & veal stock sauce - pommes sautees & vegetable garnish
Chevreuil aux Myrtilles
Medallions of wild Scottish venison cooked rare with red wine blueberry sauce - gratin Dauphinois & vegetable garnish
Lapin Fermier
Farmhouse rabbit casserole with lardons, onion, white wine and Dijon mustard - gratin Dauphinois & vegetable garnish
Cassoulet Toulousain
Rich bake of duck confit, Toulouse sausage & cured pork with white lingot
beans, carrot and tomato, topped with breadcrumbs - mixed salad
Assiette de Fromages
plate of 3 unpasteurised French cheeses, salad & bread
Crème Brûlée
Classic crème brulée with Madagascan vanilla