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With the arrival of nice month of May and all its good news, a new menu all smooth and finesse. Seasonal products of course, refined products for the pleasure of the senses and always surprising creations… I let you discover it below.
In the Zoom, let's pique our curiosity by Espelette pepper and Scoville scale, you know ? In the News, our re-opening schedule of course ! And in the What's New in London, the latest photos of our terrace who is beautiful to welcome you ...
Good gourmet reading!
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The SQUARE of LONDON Concept of local jars
TO TAKE AWAY Hot or cold
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Special Curfew
OPEN 7 days on 7 from 10AM to 20PM
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Bavarian with smoked salmon, candied lemon & dill, poppy shortbread biscuit Vegetarian Caesar salad, perfect egg, parmesan shavings, garlic croutons, radishes Pork rillettes from Maison Ferchaud, apple and cider chutney
Redfish fillet, steamed fingerling potatoes, beans & candied tomatoes, lemon white wine sauce - Gluten free Soft Chicken, rice pilaf with Espelette pepper, fricassee of green beans, corn & yellow pepper sauce - Gluten free Quiche with green asparagus & peas, lamb's lettuce purée, parsley & parmesan, sesame seed puff pastry
Crémet des Dames, raspberry & blueberry coulis Brioche pudding with candied fruits, vanilla custard Millefeuille with dark chocolate pastry cream, poached pear, hazelnut praline
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Espelette pepper is a spice above all (it is not a pepper). It is in the heart of a privileged natural environment and under a microclimate that it flourishes. It extends over 10 municipalities in the western part of the Basque Country. It is this terroir that gives it its originality and quality ... In 2000, the spice had the honor of receiving its Origin of Controlled Appellation (AOC) to which is added the Protected Designation of Origin. received in August 2008. It is harvested every year from mid-August and is celebrated every year around a festival organized on the last weekend of October. On the program: blessing of peppers, induction ceremony, gastronomic stands. In short, chili is king!
Is Espelette pepper hot and hot?
There is a scale that measures the strength of the spiciness. This is the SCOVILLE scale. It allows you to determine the strength of a pepper and its effect on a dish.
"Espelette pepper is equivalent in intensity to traditional pepper, with the difference that he is warmly spicy and powerfully aromatic. "
If you are curious, do not hesitate to consult this site which tells you almost everything.
There is even a Syndicat du Piment d'Espelette AOP on this site.
And why not take the opportunity to find out what the Scoville Scale is (for me anyway) ...
To achieve his scale, Wilbur Scoville prepared a solution of chili puree mixed with sugar water. This solution was tested by a group of people. Wilbur Scoville diluted these sweet water-based compositions until the group said they no longer felt the pungent taste on the tongue. So, when a chili pepper was measured at 30 units on the Scoville scale, like cayenne pepper, it meant that it had to dilute the solution 000 times before the burning sensation disappeared. And their experiments should not be very automated !!
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Reopening of the SQUARE in London from May 23
What a breath of fresh air we received last week! The possibility of projecting yourself (a little), of having a drink on the terrace and even of meeting friends around a table in our wildest dreams!
In any case, your SQUARE in London is getting ready to meet you as soon as possible ... we therefore invite you to celebrate our reunion around the "BRUNCH by Le Londres", which most of you already know well, from the 23 mai. On the terrace exclusively for customers outside the hotel, places will be scarce (tables of 6 maximum and no more than 20 people on our south-facing terrace), remember to book!
As a reminder, our Brunch is a clever mix of breakfast composed mainly of local products with pastries from La Duchesse Anne, fresh baguettes from our baker Joseph, wholemeal bread, cereals & dried fruits, fresh fruits from the Madame Acaris market and fruit juice, hot drinks of course, yogurts and fromage blanc from Douceurs Angevines, compotes, platters of cheese and cold meats, various raw vegetables and a homemade cake. All completed with an "English Breakfast" side with our homemade scrambled eggs, sausages from our charcutier Pascal Tellier, bacon and tomato beans, of course ending with the Chef's jars.
From May 24, we will be open every noon for your lunches with the good jars of our favorite Chef, from Monday to Friday (closed only on Saturdays), also exclusively on the terrace.
And from June 9, it will be in the Winter Garden et on the terrace that we will gladly serve you.
We can't wait to see you!
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The London terrace is adorned with its finery to welcome you. After the magnificent parasols presented in the April newsletter, we have just replaced the plants that did not survive their 1st season ... New species have appeared with pretty white flowers and even small edible red balls in perspective ... a big thank you to Maison de Boislaville
The Boislaville team in action and in the rain!
Notice the pretty yellow flowers that have just appeared ...
And our terrace seen from above, beautiful even in rainy weather!
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