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We welcome parties of 10 diners or more at French Living!

We offer a 3 course set menu called "Menu de Saison - Groupes" based on the Seasonal Specials (£35 - 3 courses). We will send you the full menu applicable to your date before the event; we need your pre-order the day before at the latest.

If your table is for Lunch or Early Evening you may order from the "Menu du Jour" (£18 - 2 courses / £22 - 3 courses). We will send you a menu with all the chef's suggestions applicable to your date a few days before the event; we need your pre-order the day before at the latest.


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


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Sample Menu

3 courses £32pp



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 


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

Tarte Tatin

Caramelised apple tart with ice cream & Calvados syrup


Délice Chocolat Praliné

Layered cake with Chocolate & Praliné (caramelised hazelnut paste)

Poire aux Epices 

Pear poached in red wine with cinnamon, ​ginger & honey pain d'épices, cinnamon ice cream parfait







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