THE SQUARE OF LONDON ... of gluttony in the state of Love!

Who said that " Greed is a bad thing " ? Me, I do not agree at all !! Because here, gluttony is a sign ofLove, generosity, sharing, pleasure, it is reassuring and friendly, inventive and traveler, TRUE! It is the image of our Chef Jean-Pierre KAUSZ that I present to you in the Zoom on… Treat yourself once again with our menu to discover below. News propose you to take a date with theNational Days of Book and Wine and in the What's New in London, a very special crush for Titouan and the association COURIR AVEC who crossed the Winter Garden for the SaumurbanTrail ...

Happy reading to all !

	The SQUARE of LONDON Fresh & local jars concept Open every day 12h to 16h30 ON SITE OR TO TAKE AWAY Hot or cold
OPEN 7 days on 7 BRUNCH  every Sunday ! 11h30-15h

Pumpkin velouté with ginger, garlic & parsley croutons
Duck confit salad, coriander, Angel hair
and black bean vinaigrette and Chili
Sardine Rillettes with Fresh Cheese and Herbs, Sarrazin Triangle

Hake fillet, braised fennel, "bird's tongue" pasta,
red pepper & lemon sauce
Beef tongue with mustard and pickle,
Robuchon style mashed potato
Risotto with peas and mint, parmesan shavings
Red cabbage stew, quinoa, goat cheese, spiced caramel
VEGETARIAN - gluten free - lactose free

Vanilla poached apple, homemade caramel & vanilla ice cream
Chocolate fondant, orange crème fraîche
Apricot & basil panna cotta, sweet puff pastry with poppy seeds

But by the way, do you know those who are hiding behind your good jars and Le CARRE du Londres? We have decided to introduce ourselves to you over the coming months ... and to start with the one without whom the adventure would not be so delicious ...

Focus on… our Chef Jean-Pierre KAUSZ

This man lives at the heart of a bubbling desire and action.

Originally from Lille, from a multiple family: his blind dad and piano tuner, having also granted his heart several times, gave him 9 brothers and sisters. Her mother, a teacher, only has time to cook at the end of the week, on Sundays on the charcoal stove. His first culinary experience: around 1 years old, on a birthday, he ventured into making a large quantity of pancakes. Success! Everyone is happy and so is he. Delighted to have made people happy, this is where the desire to make others happy by nourishing them is born.

A first professional discovery with a pastry chef could have discouraged him, it was without counting on his character… he graduated from an apprenticeship in cooking at 17 and became a Chef at 21, gifted! He goes around the beautiful houses of Lille to the Hotel Alliance, climbs up to the “Grande Etapes Françaises” headquarters, goes from castle to castle and ends up as Executive Chef of the Group. A choice of "quality of life" (if one can say so in this profession) and the desire to find the ground again, the taste for freedom, the thirst to prove something again, urge him to get started, d 'buy a restaurant and make it grow. It will be Nantes for 7 years. On the strength of this first success, he moved closer to the Loire and chose the Saumur region for new challenges and to make things happen. In 1 he set up a “menu card” to give his customers the opportunity to have fun by “traveling at the right price”. Because his desire is always the same: to please. Cooking is for him an act of sharing, of generosity, of Love in 2003 word. And that is also why he is attached to a reassuring cuisine, family but at the same time inventive and traveling. Jean-Pierre also makes us aware that our food must come from the land which surrounds us as closely as possible and not to forget the role played by the farmers of our regions in this vital process, "the cook is nothing without the peasant" .

Alongside his restaurant, a place for meetings and gastronomic pleasures, he has been refining his cooking in jars for more than 10 years. Far from all those who make up current fashion, in his we find this whole honesty of gourmet proposal by grinding all his ideas (oh so many) of seasoning, sauces, dressage, specializing in cooking methods slow but also playing with the colors that fascinate him. Beyond being good, its jars are also beautiful.

Last touch on the board, he specifies that the more he is attentive and concentrated in the work of the product, the better the result will be. That “the cook's field of consciousness undeniably influences the taste of the prepared dish”. His culinary research reflects the demand for truth that he demonstrates in his life. Passionate about what each of us holds in riches, he never ceases to seek to become who he is and refers us to this need to be oneself, quick to advise us to open our eyes and dare to look at life. right in front. More than a cook or a Chef, he is a passionate and fascinating man who we find in the complexity of his jars. We will taste them now with our 5 senses, but add the heart! Thank you, Mr. Jean-Pierre.

Text strongly inspired by the Editorial by Clarisse Poisson
Excerpt from KP Kausz's cookbook
whose cover is pictured up there

In the last Newsletter, I announced to you the passage of the SaumurbanTrail through the London Winter Garden. A beautiful sporting and friendly moment, summarized in a few pictures below. But what I especially want to share with you today is the passage of Titouan and all his beautiful orange runners. Moment of emotion that gave me the sudden urge to immortalize them and ask them to explain their reason for being. Story below.

« March 10 was a first for our Courir Avec association. Accompanied by Titouan, we participated in the 16 km of the 6th edition of the Saumurbantrail.

The association is based in Loire-Atlantique. It brings together runners who all have the same motivation: to allow young people with disabilities to participate in all kinds of races in the West (Trail, marathon, raid ..). We are celebrating the association's 10th anniversary this year. The young people are installed in a joelette, named after its creator, surrounded by runners who take turns. It is a wheelchair with one wheel that allows you to go through all places, even difficult ones. These races are always filled with emotions, seeing the smile of the children, we can run for hours.

Each year, the association takes young people, without their parents, on a raid abroad for a week (Mali, Morocco, Ireland, Portugal, Sardinia, Montenegro). The next raid is scheduled for October 2019, in Corsica, for the Corsica Coast Race, a 130 km race with 6 children. Runners will be responsible for a child, a medical team and another technique allow us to make this trip. Originally from Saumur, with my husband, we have already participated in the Saumurbantrail and wanted to make it known to the association.

We would like to thank the organizers, especially the solutions office for their understanding. During the race we received a lot of encouragement from spectators as well as volunteers and runners. Thanks to them.

Our runners appreciated the course and the different sites crossed, even the 102 steps of the Dome did not frighten them! "

For any further information: Hervé Brin - 06 07 65 05 21 -

http://courir-avec.fr - facebook: courir avec