Dishes set to feature on The Balcon’s menu include Cottage Pie with Girolles and Foie Gras and Tartine of Welsh Rarebit with Moules Marinieres.
Menager, who worked for Frédéric Anton, Alain Dutournier and Alain Ducasse in France before working in New York, Bangkok and London, said he wanted to make the best of the quality produce available in both countries and appeal to a range of customers.
“French dishes will have a British twist and vice versa. It will take advantage of all the fantastic produce we have available here and in France.
“I have worked in many places, but this is the first time I’m opening a place in my name and it’s fantastic, because I’m able to really make my mark.
“I really want to make it an accessible place, but somewhere we can give an experience to the customer. The food and the service are important, but we also want to be accessible.”
Charcuterie and Champagne
The Balcon will open all day serving breakfast, lunch, afternoon tea and dinner. It will also feature a Charcuterie Bar with a dedicated charcutier serving produce sourced from Le Rouget Campagne in Auvergne, France and Trealy Farm in Wales.
“Customers will be able to sit at the bar and just have a plate of charcuterie. It’s a chance to showcase this great produce. We’ll be making our own pickles to accompany the meat and will also make homemade terrines,” said Menager.
The restaurant’s bar has been designed with the interiors of Coco Chanel’s 1920s Paris apartment as inspiration and will serve vintage cocktails and Champagne.
Inspiring the name for the restaurant, a balcony overlooking the rest of the venue will serve as the Champagne store and will be managed by a ‘Champagne Angel’, the restaurant’s sommelier who will be able to provide expert advice on Champagne.
The Balcon will open on 17 October with the booking line opening on 26 September.
