Culinary Digest: Breakfast at Angelus

Angelus InteriorWhat happens when you combine French gastronomic sensibilities with the eponymous English breakfast? This:

Breakfast at Angelus

Breakfast at AngelusAngelus restaurant first came on to the London scene in 2007 when Thierry Thomasin – having served the city’s discerning diners – first as a sommelier for 10 years at Le Gavroche then as a restaurant manager at Aubergine for 5 years – decided to helm his own establishment.

These days the restaurant that used to be a haunt for Churchill and the political class in its earlier incarnation as a pub is still making waves, (just ask anyone who’s tried their foie gras creme brulee) and not just in the culinary world. Thomasin is the mastermind behind The Londonaise – London’s equivalent to The Marseillaise  pentanque tournament – which takes place both today and tomorrow at the Barnard Park in Islington. It is open to anyone from novices to experts with lots of prizes on offer.

For those who would much rather prefer to eat than grapple with boules, the Angelus kitchen team has created The Cochonette – a dish whose colours, textures and fragrance attempt to pay homage to the game of petanque. The dish will be served as part of the restaurant’s set lunch menu for the whole of June.


The Cochonette

It comprises braised shoulder of Provençal lamb encased in a golden round case of pastry that represents the boule, and pulled pork rolled in crisp breadcrumbs to represent the cochonette. Both are accompanied by a Mediterranean vegetable tian and a rich champagne sauce, balanced by fresh cos lettuce purée and charred herbs.

 Angelus Restaurant and Lounge, 4 Bathurst street, London W2 2SD Tel: 020 7402 0083

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