Well, it has been a while.\u00a0 DIY preparing the house for Christmas, then a busy Christmas and new year, there haven\u2019t been many opportunities to write.\u00a0 That\u2019s not to say it hasn\u2019t been a foodie time though with lots of festive treats and enjoying some nice eateries.<\/p>\n
This weekend we went to try out a restaurant that\u2019s about to open in Clifton, Bristol – C\u00f4te Brasserie.\u00a0 It is part of a chain, but don\u2019t let that put you off.\u00a0 I first came across them with my brother when he took me to the Richmond restaurant, so when we heard that the Bristol restaurant was doing a pre-opening \u201ctraining\u201d weekend where you only have to pay for drinks in return for testing them with your custom and feeding back, we jumped at the chance.<\/p>\n
We had an early evening booking, and despite it being relatively quiet at that time and quite a large establishment, it somehow still felt cosy and comforting and informal in the way you\u2019d expect a brasserie to be.\u00a0 No doubt they were trying to make a real effort as they are just opening, but the service was really good, with our server clearly being familiar with the menu and able to make an informed recommendation on wine by the glass (apparently having done the wine tasting just the day before), and those we chatted to had already worked at other branches so weren\u2019t novices.<\/p>\n
For starters, the steak tartare was good, though I thought the calamari a little underseasoned.\u00a0 But the revelation for me was the chicken – I rarely order chicken in a restaurant, but described at Poulet \u2018Breton\u2019 and served as a half char-grilled simply with a sauce (I chose garlic butter) I just fancied it – and it was sublime.\u00a0 There were no desserts on these training sessions, but we were full enough anyway, and as we weren\u2019t paying for the food, we weren\u2019t complaining.<\/p>\n
When it opens in full, we\u2019ll be going back – and if it is as good as it was this weekend then we\u2019ll be happy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Well, it has been a while.\u00a0 DIY preparing the house for Christmas, then a busy Christmas and new year, there haven\u2019t been many opportunities to write.\u00a0 That\u2019s not to say it hasn\u2019t been a foodie time though with lots of festive treats and enjoying some nice eateries. This weekend we went to try out a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/322"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=322"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/322\/revisions"}],"predecessor-version":[{"id":565,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/322\/revisions\/565"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}