Café Rouge has launched a new menu, introducing British-bred premium Charolais steak across its estate.
The menu innovation, which celebrates its signature dish steak frites, demonstrates Café Rouge’s continued commitment to investing in its restaurants and its ongoing determination to source only the highest quality products for its customers.
A 32oz Charolais Côte de Boeuf sharing steak is a new menu option, which is served on the bone and dry aged for a minimum of 35 days, priced at £45 inclusive of classic sides and sensational sauces.
Named ‘bull’s head’ because of its characteristic shape, the Côte de Boeuf comes with a choice of sides like frites and salad, dauphinoise and spinach or green beans and mash. Sauces include the new Merlot beef dripping gravy, Bordelaise gravy with bone marrow or Roquefort sauce, as well as Béarnaise, snails & garlic butter or peppercorn.
Pat Herlihy, Master Butcher for Café Rouge, said, “The quality of these British-bred Charolais cattle is superb. I think Café Rouge is the only restaurant group serving a Charolais breed specific, premium luxury steak.”
James Spragg, Managing Director of Café Rouge, said, “I’m very excited about our French breed, which is fed on a natural diet of grass and grains by our trusted farmers in Britain, and tastes truly fantastic, especially the trophy ‘bull’s head’ dish. Now all of our steaks – fillet, rib-eye, rump, and sirloin plus all burgers including the children’s – are from Charolais cattle.”
To create the new seasonal menu, Executive Chef Duncan McEwan has explored 26 years of Café Rouge dishes and Parisian cuisine – from its debut menu in 1989 right through to current French food trends.
The new menu includes the following bistro classics:
Escargots – potted snails freshly baked with Roquefort butter and smoked lardons topped with a lemon paprika crumble, inspired by Duncan McEwan’s recent visit to Paris.
Plateau Au Fromage - whole warm Camembert from France freshly baked with fresh rosemary and chutney, presented on a wooden board with crudités, olives, grapes and artisan breads. A perfect spring-summer sharing platter for vegetarians.
Bistro Salads - chicory, baby gem, tomatoes, green lentils, watercress, radish, Roquito chili drops, garden peas and a special ‘Rouge’ smoky beetroot dressing. Top with goats’ cheese, ‘hot smoked’ salmon or chargrilled chicken breast for a beautiful freshly made salad.
Confit De Canard – classic slow-cooked Mulard duck leg from Normandy, with creamy chef cooked dauphinoise potatoes, French beans and classic cherry or new orange sauce.
Bouillabaisse – freshly made Marseilles style fish stew with sea bream, mussels, king prawns and squid in a tomato and saffron broth, served with rouille and Gruyère.
Demi Poulet - half a chicken marinated in garlic, thyme and black pepper, roasted and served with wild rocket, thyme jus and Café Rouge frites.
Parfait – vegetarian and gluten-free creamy frozen salted caramel, with malted pecan crumb and fresh raspberries.
Chocolate lovers can also now order salted caramel truffles as a petite dessert and fromage aficionados will adore the new artisan French cheese board.
There is also Café Rouge freshly-baked baguettes, croques and omelettes are available on the daytime ‘Plats Rapides’ menu.