Brasserie Gustave

Nestled at the top end of Sydney Street, Chelsea is a space that seemingly has had more change of ownerships than I have had of hot dinners...

However one may just be staying put. Brasserie Gustave has been open a year and a half which we are told by the charming bar tender downstairs whilst sipping on cocktails and eating freshly made canapés... in this time we learnt about the Head Chef, Laurence Glayzer and his background - coming from the three starred Georges Blanc and the two starred L'esperance... so, high expectations.
Salmon and caviar, terrine and cheese sticks
Upstairs is fronted by the rather wonderful and engaging Richard Weiss whom, personally, made this evening all the better for us. His enthusiastic energy is infectious and he has a way to make you basically agree with whatever he is offering - trust me, it's all good!

We settled in and allowed for said Richard to choose our wines to match our chosen courses and started with a Pinot blanc from Alsace.. the rest I can't tell you about but all were quaffable!

Mr D ordered their (now) infamous snails and went for the 12 (also available as 6) thus meaning I got to taste a couple of these. Swimming in garlic and parsley, then topped with a tiny freshly fried croûton, a lardon and a pastry 'snail'. They were the best we have both ever eaten and so it would be a sacrilege to not order these when visiting Gustave.
Starter pour moi was the foie gras pressed terrine served simply with a wonderful, fig and port chutney and toast. Plentiful, delicious and completely spoiling.
A fresh glass meant the arrival of our mains was imminent. The mains are hefty on the red meat side of things (would you expect any different?!) and thus pleased the man greatly! I settled with a 'country style' sounding simple Confit de Canard dish served with choucroute (French sauerkraut) a bit like a huntsman's broth - simple flavours, clean tasting and heart warming. It was exactly that. 
Mr D chose the steak served 'saignant' and with a flambéed (at your table) cognac and pepper sauce.
Puddings were a mean feat to squeeze in however, our arms were twisted with a rich and creamy crème brûlée, which came solo and simple. And, what can only be described as an 'orgasmic', very chocolate-y, very gooey, chocolate fondant.

Gustave - we will be visiting again. I hope with a huge group to add to the wonderful, local atmosphere it gave last Friday evening...the kitchen serves up wonderful French food which does a great job - filling the enormous gaping hole that the well-loved Racine has left behind...magnifique!

Disclosure - we were invited to review

Square Meal

Brasserie Gustave Menu, Reviews, Photos, Location and Info - Zomato 
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