Raymond Blanc opens restaurant in Chichester

Classic French cuisine at affordable prices will burst on to the Chichester scene with the opening of Brasserie Blanc.

And for Raymond Blanc, celebrated chef and founder of the successful Brasserie Blanc chain, it comes after a five-year wait to find just the right place in the city for his ninth charming French restaurant.

“I have been looking for the right place in Chichester for a long time – about five years,” said Raymond. “It is so important to get the right site and better to wait rather than get the wrong one.

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“We have a wonderful situation here in Chichester, tucked away in a beautiful little cobbled courtyard, very charming which is just what we wanted to find.”

The brasserie and bar is in the pretty courtyard behind St Pancras Church at the end of East Street in the prestigious development called The Square and opens on November 11 for an introductory offer.

It officially opens on November 15.

Following in the footsteps of its sister restaurants, located in key provincial towns and cities, Brasserie Blanc has something for everyone. Whether it’s a family celebration or a business lunch, guests can enjoy classic French food in a warm, relaxed and friendly atmosphere.

Although Raymond is famous for his magnificent Le Manoir aux Quat’ Saisons in Oxford, one of the country’s great gastronomic destinations, he is quick to point out his brasseries offer excellent value for money and are somewhere people will want to dine regularly, not just on special occasions.

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When he opened the first in the chain, his aim was to be the best within the brasserie scene in England, serving first-class food at accessible prices which would encourage guests to visit frequently.

“While the brasseries share the same philosophy of excellence in food, they are not the kind of places you go to once a year – they are somewhere you regularly enjoy beautiful, freshly-prepared food at a price that is excellent value for money. People recognise that and go back again and again,” Raymond said.

“Seven years ago we were the first to introduce a menu at £12.50 for two courses and a glass of good-quality wine.”

The 125-seater restaurant in Chichester has a simple, yet stylish interior with wooden floors, banquette seating and artwork from renowned artist Jenny Muncaster. There will be al fresco dining on the terrace during the warmer months.

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The staff there are being put through an intensive training programme to make sure they deliver both the friendly, welcoming atmosphere and excellent cuisine in which Raymond takes great pride.

“It is important to give the people you work with the right training,” he says. “You empower them, make them confident and knowledgeable so that they consistently deliver a service which is highly professional, but with real heart.

“Handre Joubert, the manager at Chichester, really understands the Blanc philosophy on food and will be passing this on to the many young Chichester people who will be working there. Susheel, the head chef, has been with me for six years and is also very experienced and committed to our philosophy.”

Raymond Blanc’s menu, inspired by his mother, Maman Blanc, offers a selection of French classics, as well as modern dishes, made with fresh, quality, seasonal ingredients at affordable prices.

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“Ninety-five per cent of the recipes used in the brasseries have been written by myself, mainly inspired by Maman,” Raymond says.

“The menu is completely seasonal, changing four times a year, and everything we do is made in the brasserie.

“Every ingredient we use is top-quality freedom food, from free-range sources. You have to pay a little bit of a premium for it, but it is worth it.

“Each brasserie also has its own specials, things which are completely unique and based around where they are located. Sussex is very well supplied with local food and products and I am devoting a lot of time to finding local food 
from local farms.

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“There are so many wonderful local producers in the area and I am hoping to join a local mushroom hunt in mid-November to pick the last of this season’s chanterelle mushrooms.

“I am delighted to be opening another Brasserie Blanc in such a beautiful and historic city and very much looking forward to being part of this thriving community.

“I am a very lucky man to have found what I really enjoy doing – creating wonderful, simple environments to welcome people and provide them with a beautiful meal.

“We very much look forward to welcoming both locals and tourists to experience our hospitality in Chichester.”

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