Café Rouge has launched a new seasonal set menu and a la carte menu this spring and announced a kitchen training partnership with “Ducasse Education”
The latest menu innovation, which champions French provenance and fresh ingredients, comes off the back of six month’s research into its guests and the wider market.
The a la carte menu will feature trademark French classics such as: Casse-Croute – a lunch board of cured meat, cheese and wine inspired by provincial French farmers and dating back to 1990; alongside Pork Rillettes – made by the same family in Lille since the 1970’s - among others.
Simon Wilkinson, managing director of Café Rouge, said: “When I took the helm nine months ago, I was determined to create outstanding dining experiences, so I undertook an extensive piece of consumer research into what our guests wanted.
“Listening closely to the wants and needs of our guests, as well as the latest market trends, we have put together a robust menu of classic French dishes. Ingredient provenance and quality is a massive focus for us, so we scoured France to select standout local, niche producers to work with. We’re delighted with the results and we know our guests will be too.”
On the Ducasse partnership, Wilkinson added: “To help our kitchen teams get the most out of these great new products we are providing our kitchen teams with a training programme from the leading global organisation of Culinary Arts, Ducasse Education, which will develop their techniques and methodology.”