Poulet Grillé Set Menu

Enjoy our Poulet Grillé in a creamy mushroom and thyme sauce served with Gratin Potatoes, alongside our famous Fougasse and dessert of your choice. A perfect meal for two for any day of the week.

On the menu:
– Fougasse – garlic and parsley leaf-shaped flatbread
– Poulet Grillé with Mushroom Sauce
– Dauphinois Potatoes
– Your choice of 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.

Poulet Grillé with Mushroom Sauce: 508kcal per 243g serving
Dauphinois Potatoes: 182kcal per serving
Fougasse: 373kcal per serving
Crème Caramel: 325 kcal per serving
Chocolate Mousse: 514 kcal per serving

Poulet Grillé 

Prep time: 5 minutes. Cook time: 30 minutes 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove the film from the Dauphinois Potatoes. Place on a baking tray and cook in the oven for 30 minutes or until heated through and the top of the gratin is golden brown. 
3. Remove sleeve and film from Poulet Grillé. Place on baking tray and cook in the centre of the oven for 20-25 minutes until hot. 
4. Remove both trays from the oven and serve.

Fougasse

Prep time: 1 minute Cook time: 10-15 minutes

In the box: Fougasse, Garlic Butter

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. Remove from the oven, top with the garlic butter and whilst it’s hot and melting, serve.

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.