Le Bouchon Breton launches in the heart of Spitalfields Market

Le Bouchon Breton will open in Spitalfields Market on Friday 3rd of October 2008. Breton, an impressive 200 cover brasserie, champagne and shellfish bar is the brainchild of restaurateur and ex money broker Ian Stoppani and culinary heavyweight Michel Roux Jr.

Nicolas Laridan who has spent the last seven years as Head Chef at Le Gavroche will head up the kitchen at Le Bouchon Breton, with Francois Bertrand, Le Gavroche’s beloved ex sommelier brought in to tackle both the extensive wine list of over 700 bins and the 50 cover champagne bar.

“We are delighted to be opening Breton in the second wave of this exciting new development”. “Spitalfields is crying out for a decent brasserie and champagne bar and Le Bouchon Breton, with its exceptional team and offering is sure to make an instant impact”, says Le Bouchon owner Ian Stoppani.

Le Bouchon Breton will take its influence from the grand old Parisian brasseries, the likes of La Coupole, Le Train Bleu, Bofinger and Lipp with a belle époque style interior and a 200 cover restaurant, a decadent 50 cover champagne and seafood bar with a huge pewter custom-built bar dominating this impressive room. Nestling fifty foot under the pitched iron and glass roof there will be an all year round terrace bar and alfresco dining area overlooking the hustle and bustle of the historic market below.

Menu consultant and culinary legend Michel Roux Jr of Le Gavroche and Le Bouchon Breton’s new Head Chef Nico Laridan have come up with a stunning menu. A large section of which will be dedicated to a wide selection of Breton shellfish, flown in daily to create a selection of “Les Plateaux de Fruits de Mer” to share.

Breton will offer a good range of comforting, well priced brasserie classics which will include staple favourites like, Les terrines et charcuteries, Moules marinieres, Escargots de Bourgogne, Salade gourmande, Quenelles de brochet, Soupe de poissons, Carre d’agneau, Rognons de veau and the signature, Steak frites, Chateaubriand and Cote de boeuf, all offered in a choice of different sizes. The list of classic brasserie desserts includes a selection of house Ice cream coupes, Crème caramel, La tarte au citron, Les profiteroles a la glace de vanille, Le clafouti aux pruneaux and La tarte tatin to share.

Breakfast and light snacks including Omelettes, oeufs au plat, Assiette de Jambon, Le Bouchon steak baguette, Croque monsieur and Madame will all be available from the bar alongside iced plates of oysters and shellfish. Why not sample a glass of something special from the magnificent Breton wine list and indulge in a few moreish morsels from the fabulous Canapé selection available from the bar and featuring the likes of, Croustade de foie gras et truffle, Tempura de crevettes, Croustade de salmon fume or Roulade de crepe et crab epice to name a few. Like all true brasseries Le Bouchon Breton will keep its doors open from morning through to night.

The wine list at Le Bouchon Breton has been a labour of love for owner Ian Stoppani and sommelier, Francois Bertrand who have devised the list of over 700 bins, some of which will be available by the bottle and “au verre”. The Champagne bar will feature a fine range of vintage and non-vintage labels as well as a list of classic cocktails, “bierre pression” and a good selection of Cidre de Bretagne.