Poulet Breton Set Menu

Enjoy a midweek or weekend treat with our Poulet Breton Set Menu. Serving two, this menu is elegantly simple and the perfect meal to look forward to.

On the Menu

To Start

Our famous Fougasse

Main

Poulet Breton served with garlic butter

Sides

Creamed Spinach
Frites

Dessert

Choose from:

Crème Caramel – Traditional set vanilla pod custard with dark caramel
or
Chocolate Mousse – Indulgent, dark chocolate mousse

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.

Fougasse: Calories: 373kcal per half pack
Poulet Breton: Calories: 731kcal per pack
Frites: Calories: 392kcal per pack
Creamed Spinach: Calories: 263kcal per pack
Chocolate Mousse: Calories: 514kcal per mousse
Crème Caramel: Calories: 325kcal per Crème Caramel

TO START

Fougasse

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 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. Finish with the garlic butter.

MAIN

Poulet Breton

Topped with garlic butter and served with creamed spinach and frites.

Prep time: 2 minutes Cook time: 30-35 minutes

In the box: Poulet Breton, garlic butter, frites, creamed spinach

Poulet Breton

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Place the chicken onto a non-stick baking tray, putting the garlic butter to one side for now.
• Empty the frites onto a separate non-stick baking tray and spread evenly.
• Place the chicken into the oven for five minutes.
• When the five minutes has elapsed, add the frites to the oven and set the timer for 25 minutes.
• Remove both the trays from the oven when the time has elapsed, or until the skin of the chicken is golden and crisp, and the frites are golden.
• Rest the chicken for five minutes, then finish with garlic butter. Meanwhile, season the frites with salt to taste and heat the creamed spinach according to the instructions below.

Creamed Spinach

DESSERT

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot 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.

Cooking Instructions:
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.