Thierry Beyris of Le Cercle tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

Related tags: Sausage

Confit Tuna with Crispy Melting Pork and Béarnaise Sauce The tuna is cooked in olive oil at about 50ºF (10ºC) so that it looks raw but is bursting with the flavour of the olive oil. It's on the healthy side but then there's ...

Confit Tuna with Crispy Melting Pork and Béarnaise Sauce

The tuna is cooked in olive oil at about 50ºF (10ºC) so that it looks raw but is bursting with the flavour of the olive oil.

It's on the healthy side but then there's the pork. We put it on the menu about two weeks ago and it's been very, very popular. It's based on a dish that I made when I was working with Pascal Aussignac at Club Gascon, which paired tuna with Andouille sausage, but I've taken the idea, updated it and brought it back here.

Carpaccio de Tête de Veau with Ravigote Sauce

It was on our first menu when we opened and it sounds fantastic in French, but once you translate it and explain it in English, people are put off. You have to say it's calf's head and once you start talking about brains and eating what's inside the head, it's a non-seller. It stayed on the menu for a season on the Terroirs section where we have meat dishes, which are usually regional and gutsy, like Cassoulet. A few people knew what it was and loved it, but not enough for it to stay on the menu.

clubgascon.com

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