Cheyne Walk Brasserie on Chelsea Embankment have recently launched their new spring menu, a new season calls for a new menu of course, with the addition of a very special steak, forget your normal sauces, béarnaise, peppercorn and red wine, this is all about steak escargot – that’s right a snail sauce.
The 21 day aged rib eye steak is topped with garlic butter, a dark port and red wine reduction and fresh snails; the sauce was created by head chef Olivier Ripert who said:
“We wanted to capture spring in a simple but intriguing flavour combination. We’ve created something unexpectedly beautiful that encapsulates our French heritage and cuisine, combined with great British flavours. Beau et délicieux!”
Other highlights include Sauce aux Airelles – a spicy fruit sauce paired with Kentish rack of lamb and La Printaniere a spring sauce to match with salted seabream made from cauliflower, capers, hazelnut oil, cep mushrooms, chervil and xeres vinegar.
We’re heading there tomorrow so will report back!