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For the lucky tourists who will stop at SQUARE in London and those of you who do not leave in August (there is always something positive!), we have concocted a menu where everyone will find what they are looking for! Even in rainy weather, the soft loin will comfort you. And for the many sunny days, basil and pine nuts, gorgonzola and feta, langoustine bisque, Camargue red rice, red fruits and pineapple are all summer sounds and Sun.
For the Zoom, I had wanted to present and honor you for years the Maison Ferchaud who supplies us with our exceptional cold cuts. L'Actu marks the great return ofAnjou Vintage Bicycle and the What's New announces the arrival of our future ELEVATOR ... it will just take a little patience, but it becomes very concrete!
Happy reading, good tasting and a wonderful summer for each and everyone.
NB: the Chef will take a well-deserved vacation at the end of August, our dear CARRE will therefore be obliged to fermer the 1st week of September.
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The SQUARE of LONDON
Concept of local jars
ON SITE OR TO TAKE AWAY
Hot or cold
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OPEN
From Monday to Friday
12pm to 15pm
BRUNCH
every Sunday !
11h30-15h
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Country terrine from Ferchaud, shallot confit & pickles
Royale of green beans & parsley, gorgonzola cream & mascarpone
Orzo pasta salad with Edamame & feta, basil pesto & pine nuts
Breton saithe fillet, Camargue red rice, spinach fricassee, langoustine & lemongrass bisque sauce - NO Gluten, NO Lactose
12h pork loin pork tenderloin, old-fashioned mashed potatoes, stewed leeks, cider sauce - Gluten free
Revisited zucchini & brie quiche, parmesan pastry
Dark chocolate mousse from Cluizel, puff pastry
Vanilla panna cotta, pineapple coulis
Nage of red fruits, bourbon vanilla ice cream
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Focus on ... Maison Ferchaud
Since I've been making your mouth water with Maison Ferchaud products, it's time to find out more. But why is our Chef going to Saint Georges sur Layon to get his charcuterie? Quite simply because its reputation transcends borders ... La Boucherie Ferchaud is apparently well known to individuals, catering professionals and religious communities (its 3 main client sectors) despite its roots in the depths of the Saumur countryside. Family house since 1893, it has been passed down from generation to generation and its reputation is well established.. Artisanal and traditional butcher's shop, its customers come to seek know-how. With each jar of pork rillettes or country terrine, I can still hear your humm and your yum!
Since December 1, 2020, it has passed into the hands of Mathurin Ferchaud and Fabrice Leroy who are keen "to keep the soul and the added value of the place, while training young butchers". When they took over the Maison, they realized how the family business was a local institution. "There are even restaurateurs who do not dare to buy supplies from us, thinking that our reputation is synonymous with high prices," says Mathurin. Lucky for you, we're not one of them!
So come and enjoy their sublime Terrine de Campagne for this month of August 2021.
I also want to briefly demystify the Edamame and Orzo Pasta for this Zoom to be complete:
- Orzo Pasta are shaped like large grains of rice, but they are really pasta! You may know them by their more common name of "bird tongue". Orzo means “barley” in Italian, but we'll tell you, it's pasta… and delicious in salads too!
- As to Edamame, they are a preparation of immature soya beans (still green), of Far Eastern origin, consumed in particular in China, Korea, Japan… and in Saumur!
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You dream of it ... we too for years ... we are going to do it ! A little more patience but nothing can stop us ... I'm talking to you about our future ELEVATOR of course !
It was necessary:
- a touch of madness... an elevator in a building from 1837!
- a lot of imagination... we will go through the roof of the Winter Garden, 2 corridor windows and 1 room to be condemned
- a good dose of patience ... customers have been asking us for it for years, the architect of buildings in France has given us his approval, the strategic 3 m2 have finally been released and 2023 should be the inauguration date!
A touch of madness, imagination, patience ... the key words of my François to lead this somewhat crazy project ... a big tip of the hat that I will not fail to pass on to him on your part!
Below the assemblies of our architect with the hotel seen from behind (when arriving from the car park) and the setting of the elevator column which ends with its slate roof and 2 small spikes reminiscent of those of the Winter Garden ... everything is thought of!
And here on the left, the future elevator door seen from the inside ... can you find your way?
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