Poulet au Bacon Set Menu

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Poulet au Bacon Set Menu

STARTER: Fougasse 

Leaf shaped garlic bread with parsley & sea salt 

ON THE MENU  

Fougasse (Cook time: 10 minutes) 

Garlic Butter (Ready to eat) 

TOTAL PREP TIME – 1 minute  

TOTAL COOK TIME – 10 minutes 

1. Pre-heat your oven to (fan 180°C/electric 200°C/gas mark 6). 

2. Place the fougasse on a baking tray, reserving the garlic butter for later. 

3. Heat in the oven for 10 minutes. 

4. Remove from the oven, top with garlic butter and serve. 

MAIN: Poulet au Bacon 

With a smoked bacon velouté, served with frites 

ON THE MENU  

Poulet Grillé and Bacon Velouté (Cook time: 20 minutes) 

Frites (Cook time: 25 minutes)  

TOTAL PREP TIME – 5 minutes 

TOTAL COOK TIME – 25 minutes 

1. Pre-heat the oven (fan 180°C/electric 200°C/gas mark 6). 

2. Empty the frites onto a non-stick baking tray and spread evenly. 

3. Place into the centre of the oven for 25 minutes or until golden. 

4. Once the frites have had 5 minutes, remove the sleeve and film from the poulet grillé and sauce. Place on baking tray and cook in the centre of the oven for 15-20 minutes until hot. 

5. Remove everything from the oven. Divide the poulet grillé and sauce between two plates, season the frites and serve alongside.  

DESSERT 

YOUR CHOICE OF: Dark Chocolate Mousse or Crème Caramel 

Both are ready to eat so sit back, relax and enjoy! 

Dark Chocolate Mousse 

Indulgent, dark chocolate mousse 

ON THE MENU 

2x Dark Chocolate Mousse (Ready to eat) 

1. Dive in! 

Crème Caramel 

Traditional set vanilla pod custard with dark caramel 

ON THE MENU 

2x Crème Caramel (Ready to eat) 

1. Turn the crème caramel out of the ceramic pot and place onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.