Parties
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We welcome parties of 10 diners or more at French Living!
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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.
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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.
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Conditions:
A deposit of £10pp is required, it can be paid either by cash or credit card using telephone,
or our online payment facility
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10% discretionary service will be added to your bill
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Sample Menu
3 courses £32pp
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SAMPLE MENU
Velouté au Cresson
Cream of watercress soup
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Terrine de Chevreuil
Country style venison terrine with condiments & mixed salad
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Escargots de Bourgogne
Poëlon of Burgundy snails off the shell, with garlic and parsley butter.
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Moules au vin blanc
Bowl of fresh mussels with white wine, cream and shallot flavoured broth
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Salade Chèvre Chaud
Grilled goat’s cheese toasts, walnut pieces, smoked lardons - mixed salad leaves
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Saumon & Celeri
Marinated salmon gravlax with grated celeriac rémoulade - mixed salad leaves
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Tarte aux Blettes
Swiss chard and herb tartlet​, mixed salad leaves
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Ratatouille French Living
Finely sliced vegetables infused with Mediterranean flavours, Socca chick pea galette, FL frites, basil coulis
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Bouillabaisse
Selection of fish fillets poached in fish soup, with mussels and gambas, served with croutons, garlic and rouille sauce
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Onglet à l’Echalote
French cut of beef steak (cooked blue, rare or medium) with shallot & veal stock sauce - pommes sautees & vegetable garnish
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Chevreuil aux Myrtilles
Medallions of wild Scottish venison cooked rare with red wine blueberry sauce - gratin Dauphinois & vegetable garnish
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Lapin Fermier
Farmhouse rabbit casserole with lardons, onion, white wine and Dijon mustard - ​gratin Dauphinois & vegetable garnish
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Cassoulet Toulousain
Rich bake of duck confit, Toulouse sausage & cured pork with white lingot
beans, carrot and tomato, topped with breadcrumbs - mixed salad
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Assiette de Fromages
plate of 3 unpasteurised French cheeses, salad & bread
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Crème Brûlée
Classic crème brulée with Madagascan vanilla
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Tarte Tatin
Caramelised apple tart with ice cream & Calvados syrup
Délice Chocolat Praliné
Layered cake with Chocolate & Praliné (caramelised hazelnut paste)
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Poire aux Epices
Pear poached in red wine with cinnamon, ​ginger & honey pain d'épices, cinnamon ice cream parfait
