Chez Gérard

Name: Chez Gérard
Address: 35 The Market, WC2E 8RF, WC2E 8RF
Telephone: 020-7379-0666

35 The Market, London, WC2E 8RF, UK

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Cuisine: French (Brasserie)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LES HUITRES

Les huîtres Fines de Claire

Six or twelve “fines de Claire” oysters served with shallot vinegar

HORS D’OEUVRES

Soupe à l’oignon

Traditional French onion soup with Gruyère cheese croûtons

Terrine de campagne au poivre vert

Coarse pork and chicken liver pâté with green peppercorns and brandy, served with toasted Pavé Pérène bread and pickled gherkins

Salade de chèvre chaud

Grilled goat’s cheese, grapes, glazed red onions and mixed leaves

Gravadlax Norvégien

Our own cured salmon with dill, beetroot and cucumber salad

Asperges vinaigrette ou beurre au Normand

Warm asparagus tips served with French dressing or hot Normandy butter

La petite Niçoise

A classic Niçoise salad with grilled tuna, hard boiled egg, green beans, plum tomatoes, new potatoes, black olives, fresh anchovies and mixed leaves in a garlic vinaigrette

Escargots de Bourgogne

A dozen Burgundy snails baked in garlic butter - simple and traditional

Camembert d’Isigny au four

Mature camembert baked in its box, served with mini baguettes and celery sticks

Gratin de crabe ‘Thermidor’

Creamy crab gratin in a rich mustard and brandy sauce, glazed with cheese

Salade de noix de St Jacques, petites tomates, fines herbes et pistou

Grilled king scallops with mixed leaves, baby plum tomatoes, fresh herbs and pine nut dressing

Le bouquet de crevettes mayonnaise

Eight large cooked crevettes served with lemon mayonnaise

Tranche de foie gras “Laffite” poêlée aux figues et porto

Slice of fresh foie gras, pan fried and served with roasted figs and port sauce

GRILLADE DE BOEUF

Onglet 9oz (255 grams)

This is succulent and full-flavoured, a French cut, best served rare

Steak de paleron 9oz (255 grams)

“Feather blade” steak, a unique and tender shoulder cut with an intense flavour

Pièce du boucher 24oz (675 grams)

For the real carnivores, a favourite, succulent continental cut of rump, grilled with herbs, served sliced on a board for two

Pavé de rumpsteak 9oz (255 grams)

Rump steak, rich and rewarding, a French bistro classic

Steak tartare

Seasoned raw fillet steak with a free range egg yolk

Hamburger Rossini

100% Pure prime beef burger topped with pan fried foie gras

Pavé d’entrecôte 9oz (255 grams)

Prime boneless rib eye steak

Entrecôte 9oz (255 grams)

Prime sirloin

Côte de boeuf 25oz (700 grams)

700 grams prime rib eye steak on the bone for two

Chateaubriand 18oz (500 grams)

500 grams of prime fillet head for two

Filet 9oz (255 grams)

Prime fillet

LES AUTRES VIANDES

Poulet grillé, jus de rôti

Simply grilled corn fed ‘Perigord’ chicken with Provençal herbs and chicken jus

Confit de canard aux pommes sarladaise

Duck confit with sautéed potatoes, braised onions and thyme

Boeuf Bourguignon

Braised beef in Syrah red wine with sautéed button onions, button mushrooms, smoked lardons and chantenay carrots

Foie de veau grillé au lard, pomme mousseline

Grilled calf liver and grilled smoked bacon served with mashed potato

Paillard de veau

Grilled French veal escalope with fresh lemon

Grillade d’agneau et légumes grillés

Grilled lamb cutlet, medallion and lamb sausage with grilled summer vegetables and rosemary

Medaillons de boeuf poêlés, champignon et sauce Béarnaise

Pan fried medallions of beef with grilled flat mushrooms, glazed with Béarnaise sauce

LES LEGUMES

Pommes frites

Chipped Maris Piper potatoes

Pommes nouvelles

New potatoes

Tomates grillées

Grilled vine tomatoes

Pommes purée

Mashed potatoes

Haricots verts

French beans

Champignons de Paris

Sautéed Paris mushrooms

Epinards au beurre

Sautéed fresh spinach, butter and nutmeg

Mange tout, brocoli, épinards

Mange tout, broccoli, spinach

SALADES

Salade verte

Green salad

Salade mixte

Mixed salad

Salade d’accompagnement

Mixed green salad, garlic croûtons and warm bacon lardons

Salade de tomates et oignons

Tomato and onion salad

LES POISSONS ET VEGETARIENS

Tarte feuilletée a la tomate, fromage de chèvre et pistou

A thin mustard and tomato puff pastry tart, topped with melted goat’s cheese and served with basil dressing

Brioche beurre aux champignons des bois et noix de cajou

Warm butter brioche with sautéed wild mushrooms and cashew nuts in a cream and white wine sauce

Délice de saumon grillé à la peau

Grilled fillet of ‘blue chip’ Scottish salmon with roasted plum tomato dressing

Marmite de poissons et crustacés

Panaché of monkfish, salmon, prawns, queen scallops and mussels cooked in a cream and white wine velouté

Filet de cabillaud, Bohémienne de légumes

Roasted cod fillet with freshly sautéed ratatouille and basil mash

Crèpes de homard aux épinards, sauce Nantua

Light pancake filled with lobster, prawns and crab in a lobster and brandy sauce served with buttered spinach

Filets de dorade rôtis a l’ail et citron, petits artichauts

Roasted fillets of sea bream studded with garlic and lemon served with braised baby artichokes, a light butter sauce and fresh thyme

Filets de loup rôtis, beurre de tomate et courgettes à l’échalote

Roasted fillets of sea bass with cherry tomato butter sauce, grilled courgettes and roasted shallots

SALADES COMPOSEES

Salade de volaille rôtie au miel de lavande, vinaigrette à l’huile de n

Roasted supréme of corn fed chicken with lavender honey, served chilled on mixed leaves tossed in walnut oil

La grande Niçoise

A classic Niçoise salad with grilled fresh tuna steak, hard boiled egg, green beans, plum tomatoes, new potatoes, black olives, fresh anchovies and mixed leaves in a garlic vinaigrette

Salade de noix de St Jacques, petites tomates aux fines herbes

Grilled king scallops, tossed mixed leaves and roasted pine nuts, baby plum tomatoes, fresh herbs and extra virgin olive oil