Côte restaurants have launched a new Spring menu designed by Gordon Ramsay’s former executive chef Steve Allen. The chef who has worked at Michelin-starred restaurants joined Cote last year.
The spring menu includes Cote’s classic Charcuterie Board, baked Camembert, Cheese Gougères and Smoked Salmon and Potato Croquettes.
Starters include a cheese soufflé which Steve designed with creamy Camembert, topped with a golden cheese crust and paired with a mustard and chive cream sauce.
For the new mains there is Roasted Lamb Rump served with ratatouille. Steve has kept Cote’s traditional, combining aubergine, courgette, peppers, onions and sweet tomatoes.
A highlight of the new desserts is the Elderflower & Strawberry Crème Brûlée. Steve created a springtime twist on a traditional Crème Brûlée made with vanilla and elderflower. Topped with a strawberry, elderflower and basil salad.
Steve Allen has worked at Michelin starred restaurants, Restaurant Gordon Ramsay, Petrus and he opened Gordon Ramsay at Claridges which won a Michelin star within its first year.
During Steve’s time at Claridges, where he went from Junior Sous Chef to Head Chef and then Executive Chef, he worked on all of Gordon Ramsay’s books From “Secret’s” to “World Kitchen”.
Steve said: “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. Our main focus is and always will be about the taste of our food at Cote. Simple, yet complex and delicious.”
FOR THE TABLE
Cheese Gougères V
Baked choux buns with Dijon mustard
Smoked Salmon Croquettes
Red pepper aioli
Baked Camembert V
Honey tomatoes, toasted sourdough baguette
Charcuterie Board
Bayonne ham, truffle saucisson, Coppa ham, cornichons, toasted sourdough baguette
STARTERS
Cheese Soufflé V
A twice-baked Camembert soufflé with a chive & mustard sauce
Tomato Tarte Fine V
Puff pastry, tapenade, caramelised red onion, goat's cheese cream
Salade Rachel VG
Artichokes, fennel, mangetout, French beans, truffle mayonnaise, sourdough croutes
MAINS
Sea Bream Nantais
Roasted chicken velouté, samphire, courgettes, new potatoes
Confit Duck Bigarade
Glazed golden beetroot, fennel, mangetout, bitter orange sauce
Roasted Lamb Rump
With ratatouille, tapenade & basil. Recommended medium
Quiche aux Champignons V
Mushroom & thyme quiche, watercress, tomato & courgette salad, frites
Tomato Tarte Fine V
Puff pastry, tapenade, caramelised red onion, goat's cheese cream. Served with salad & frites
SIDES
Sautéed Garlic Greens VG
French beans, mangetout & fennel
Ratatouille VG
Peas à la Française VG
Peas with Gem lettuce & baby onions
DESSERTS
Almond Financier V
Warm almond butter cake with sour cherry compote & vanilla ice cream
Strawberry & Elderflower Crème Brûlée V
An elderflower infused custard with a strawberry & basil salad
