Ray­mond Blanc My Royal As­cot Pic­nic

Country Life Every Week - - Opinion - Il­lus­tra­tions by Annabelle King

‘The pic­nic has long been a very Bri­tish tra­di­tion, but, of course, it was the French (bien sûr) who started these won­der­ful out­door feasts af­ter the rev­o­lu­tion. What’s not to love about sit­ting out­doors with friends and fam­ily with a ham­per of de­li­cious food? Bon ap­pétit

Pain sur­prise

This is a much more cre­ative way to make sand­wiches for a pic­nic and is pre­pared by care­fully hol­low­ing out the cen­tre of a loaf of bread, then re-fill­ing it with your choice of in­gre­di­ents. Wrap it up in a bow and it will win the heart of your loved one all over again

Cru­dités and dip

This is one of my favourite starters—raw veg­eta­bles cut into bite-sized pieces and served with a chive yo­ghurt dip. My fa­ther would grow the veg­eta­bles and my mother would place them on the ta­ble on Sun­day. It’s the sim­plest, purest tran­si­tion from the earth to the ta­ble—or pic­nic blan­ket

Baguette and Comté cheese

I can­not help it: I’m a French­man through and through and a meal is not a meal un­less you have bread, cheese and a small glass of Pinot Noir

Bot­tle of Cham­pagne

Why not bring a lit­tle joie de vivre to your pic­nic? Per­fect when the sun is shin­ing and up­lift­ing when it’s not (I think we all know you can never trust the English weather)

Morteau saucis­son

This is de­li­cious, ei­ther sliced cold or in a warm salad of new pota­toes, dressed in a lit­tle white-wine vinai­grette with finely chopped shal­lots. Voilà!

Pick­led quail eggs and cel­ery salt

Per­fect lit­tle soft-boiled eggs, which will take on all sorts of flavours in your pick­ling liquor

Pot­ted crab with av­o­cado, topped with prawn but­ter

A real clas­sic served at Brasserie Blanc and one that I can’t resist when I’m vis­it­ing

Pâté de Cam­pagne or a smooth chicken-liver par­fait fin­ished with Co­gnac

Easy to make a few days in ad­vance and won­der­ful on freshly baked baguette. Yes, bread once again—i do love my bread

Scones, jam and clot­ted cream

One of my favourite English tra­di­tions and a sta­ple item on my af­ter­noon-tea menu at Royal As­cot. But which goes on first, the jam or the cream? You de­cide

Fresh straw­ber­ries

Sim­ple and de­li­cious, the best French va­ri­ety— of course—is Gariguette. A taste of my home

This year, Ray­mond Blanc will be tak­ing over the Panoramic Res­tau­rant dur­ing Royal As­cot, cel­e­brat­ing his third year at the event. For more in­for­ma­tion, visit www.ray­mond­blanc.com

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.