Menus at the New Friends Table


Our menus change week by week and dinner by dinner depending on what’s growing, what the weather is doing and who’s eating. We have fun bringing French produce to England and surprises such as English cheese to France. We can easily cater for vegetarians or vegans at any dinner.  We offer paired wine with every course and refill glasses generously and without judgement.

October in Paris - falling leaves and forest forage.
Avant:
Cremant de bourgogne with Parmesan poppy seed biscuits.
A table:
Lime granita and macha tea foam.
Coquille st Jacques carpaccio with roast butternut and pumpkin seeds with pumpkin fennel shot paired with Muscadig Breizh.
Ragout of ceps, girolles and mousserons paired with Bugey.
Beetroot risotto paired with cuvee Rebois.
Burrata with Provencal figs, honey and olive oil paired with les 5 seaux, domaine de'Emile et Rose.
Bouillabaisse paired with muscadet.
Mont d'or cheese with muscat grapes.
Sticky Toffee pudding
Tarte tatin paired with ze Bulle zero points.
Coffee, fresh mint tea, rose bud tea with macha tea and cardamom truffles.


Bonne rentree late September sun dinner.

Avant:
Bloody Mary with Parmesan poppy seed biscuits.
A table:
Raw beetroot carpaccio with poached quails egg and anchovy.
Coquille st Jacques a la bretonne.
Sweet sour udon noodles with mango.
Roast ewes milk ricotta with rocket, figs and wet walnuts.
Pork with chestnuts braised in Madeira.
Abondance.
Damson cobbler with English custard.
Coffee or fresh mint tea with Campari, mint and lime truffles.

Big table in Paris - all very 'Very'.

Avant:
Cremant d’Alsace  with Parmesan poppy seed biscuits.
A table:
Sea urchin coral on Bordier demi-sel butter and Pain des Amis
Jardin des Greviches 
paired with Chateau L'Hospitalet Languedoc Blanc La Clape 2010.
Tagliolini, langoustines au gratin
paired with Chateau de la Thebaudiere Muscadet Sevre et Maine sur Lie 2010

Crab and pink grapefruit salad
paired with Saumur Pierre 1er 2010
Buratta with Grenoble walnuts, rocket and Zottopera olive oil
Coley tagine with Menton lemons
paired with Beaujolais Coteaux du Giennois.
41 one month aged Comte paired with Vin Jaune Fruitiere Vinicole d'Arbois 2004
Salted chocolate tart a la jardin paired with natural Concerto l'opera des vins.
Coffee, fresh mint and rosebud tea.
Popping lime and Campari truffles.

Rhubarb triangles in London.

Avant:
Cremant d’Alsace 'Crimson Blush' with Parmesan poppy seed biscuits.
A table:
Bordier algae and smoked salt butters with sourdough bread.
Rhubarb pickled herring with cumin and red peppercorn crispbread, with sweet yellow and hot red beetroot, paired with Zubrowka bison grass vodka.
Warm Stichelton blue cheese (made by Joe Schneider in Nottinghamshire) and figues sauvages confit tart, with rocket and red chickory, paired with Autrement Cabernet Sauvignon - Gerard Bertrand 2010
Loch Fyne kipper pate, smoked eel, Arbroath Smokie and blood orange,
paired with Gewurztraminer 2010 - Domaine Paul Blanck .
Gin and tonic jelly.
Sweet-sour roast parsnip herb salad with pomegranite, paired with Hungarian Balaton white.
Roast mackeral with piquant rhubarb sauce and pommes purée à la minute,
paired with Beaujolais-Blanc Les Vignes de la Roche 2009 - Bertrand, Anke et Xavier Boissieu.
Swaledale goat's milk cheese and Brie de Meaux
paired with Hungarian white Tokaj Nobili 2009.
Crimson Crown Rhubarb tart paired with Pineau de Charentes.
Coffee, fresh mint and rosebud tea.
Lime and Campari truffles.


February - bringing the délicieuse Crimson Crown Yorkshire Forced Rhubarb to Paris.

Avant:
Cremant d’Alsace 'Crimson Blush' with Parmesan poppy seed biscuits.
A table:
Bordier algae and smoked salt butters with sourdough bread
 paired with Chateau de la Thebaudiere Muscadet Sevre et Maine sur Lie 2010
Loch Fyne kipper pate, smoked eel and blood orange with baby leek.
paired with Gewurztraminer.
Gin and tonic jelly.
Sweet-sour roast parsnip herb salad with pomegranite 
paired with Chateau L'Hospitalet Blanc La Clape 2009.
Buratta with Grenoble walnuts, rocket and Zottopera olive oil
paired with Chateau L'Hospitalet Languedoc pay d'oc.
Coley tagine with sicilian lemons
paired with Brouilly Rouge 2010.
Swaledale ewe's milk cheese and Mont d'Or with confit des fiques sauvages
paired withMarcadie Lalande de Pomerol.
Crimson Crown Rhubarb tart paired with Muscat.
Coffee, fresh mint and rosebud tea.
Lime and Campari truffles.


Our London January menu - all ice cold, heat and smoke.
 Bread and crispbreads baked by our new Swedish friend.
Interesting wine pairings suggested and supplied by our new friends at Borough Wines.

Avant:
Cremant d’Alsace with Parmesan poppy seed biscuits.
A table:
Bordier butters with algae and smoked salt with sourdough bread.
Home pickled herring with cumin crispbread, sweet and hot yellow and red beetroot
paired with Zubrowka bison grass vodka.
Celeriac and chestnut soup 
paired with Pierre 1er Saumur 2010.
Hebridean peat smoked salmon, kiln roasted salmon, Loch Fyne smoked pate, smoked eel with samphire with poppy seed crispbread 
paired with Gewurztraminer.
Swaledale blue cheese, wild confit fig and thyme tart with wild rocket 
paired with Chateau de la Thebaudiere Muscadet Sevre et Maine sur Lie 2010.
Sweet-sour roast parsnip herb salad with pomegranite 
paired with Chateau L'Hospitalet Blanc La Clape 2009
Hake tagine with sicilian lemons
paired with Chateau de Lavernette Beaujolais Rouge 2007.
Swaledale cow's milk cheese
paired with Hungarian white Tokaj Nobili 2009.
Salted chocolate tart with Pineau cream
paired with a natural La Cuve a mon Loup, AOC Bordeaux 2009 from Mr. Dufeau.
Coffee, fresh mint and rosebud tea.
Lime and Campari truffles.






Our winter menu blows hot and cold.  


Avant:
Cremant d’Alsace with Parmesan poppy seed biscuits.
A table:
Bordier butter with seaweed and pain des amis (Boulangerie du pain et des idees)
Braised Marsala kidneys with quail eggs.
Gin and tonic jelly.
Sweet-sour roast pumpkin salad with pomegranite.
Buratta with Grenoble walnuts, rocket and Zottopera olive oil.
Rose and cinnamon roast quail on a bed of roast parsnips and water cress.
Abondance and Mont d’Or cheese with Belle de Picardie apples.
Sticky toffee pudding with English Jersey cream.
Coffee or fresh mint or rosebud tea.
Christmas mincemeat chocolates.



November nipping at our toes.


Avant:
Cremant d’Alsace and Parmesan poppy seed biscuits.
A table:

Bordier butter with seaweed and pain des amis (Boulangerie du pain et des idees)
Quail eggs.
Coquilles St Jacques a la Bretonne.
Rabbit liver salad.
 Fig and mozzarella salad.
Braised rabbit with prunes and grand cru chocolate
Comte and Mont d’Or cheese with Belle de Picardie apples.
Sticky toffee pudding with English Jersey cream.
Coffee or fresh mint tea with fresh mint truffles.





Our Autumn dinners kept out the chill.


Avant:
Cremant d’Alsace with Parmesan poppy seed biscuits.
A table:
Quail eggs.
Fricasee of ceps, girolles and champignons de Paris
Mini jack pumpkin salad with saffron yoghurt.
Buratta with marinaded Romanesco peppers
Fish pie with mixed leaves.
Chaource and comte cheese with fresh figs.
Sticky toffee pudding with English Jersey cream.
Coffee or fresh mint tea with fresh mint truffles.





Our good bye summer- hello Autumn dinner brought new flavours. 


Avant:
Negroni Sbagliato with Parmesan poppy seed biscuits.
A table:
Lambs kidneys braised in Madeira with celery and quail eggs.
Smoked mackerel pate with orange and grapefruit salad.
Roast ewes milk ricotta with rocket, figs and wet walnuts.
Polpette braised with wine, lemon and bay, fresh cannellini in tomato and basil.
Chaource and
Sticky toffee pudding with English Jersey cream.
Coffee or fresh mint tea with Campari, mint and lime truffles.





The summer menu at New Friends Table included the freshest fish, herbs and our favourite desserts.


Avant:
White peach bellinis with Parmesan poppy seed biscuits.
A table:
Radish with Normandy butter and Guerande salt.
Buratta with marinaded Romanesco peppers.
Alsatian red onion tart with baby spinach salad.
Mackeral fillets with Quimper style sauce and fennel baked with Pernod
Saint Felicien cheese
Eton mess
Coffee, tea and lemon florentines



On April 21st the New Friends Table welcomed new friends from California, New York, England and France to enjoy wine, good company and food full of Spring flavours: 


Avant:
Cremant d'Alsace with Parmesan poppy seed biscuits
A table:
Feta and olive cake.
Provencal verrines.
Quiche Lorraine with baby spinach salad.
Chicken cooked in Vermouth, cream and fresh tarragon.
Warm runner bean salad with blood orange mint and parsley.
Corsican ewes milk cheese.
Rhubarb crumble and English vanilla custard.
Coffee or tea with white bourbon and bitter chocolate florentines.


Our early summer menu changes from week to week as new produce comes to market but this month we have been enjoying cooking with wet almonds, asparagus, fresh peas and broad beans, fennel, new season garlic, as well as experimenting with gravadlax cures and summer grass goats cheese.

Is there a cost?
The suggested donation on the evening to cover the costs of all that you will enjoy is currently 100 euros per person in  Paris and £80 per person in London.
 

Unlike some other supper clubs we don't ask for payment in advance. We have had a few cancellations in advance due to unavoidable circumstances- but never a no-show.  We weigh up our guests and like to get a feel of their cloth from their application - New Friends know they are lucky to get a seat.