Brasserie Blanc, the French restaurant group led by acclaimed chef Raymond Blanc, will unveil the final stage of its 20-month long rebranding project with the re-opening of its 17th site in Bristol this month.
Situated in Bristol’s main shopping centre, Cabot Circus, the brasserie’s refurbishment has transformed the 4,500 square foot space featuring its 110-cover main brasserie including a 48-cover mezzanine level.
The former Grade I listed Friary Building will also house a bar lounge area and a cheese and wine table, as well as an external bar and lounge for outdoor drinking and dining for up to 148 guests that will invigorate the Quakers Friars square outside.
The venue will also offer a private dining room for between 10 and 40 guests called the Calefactory, named after an important room in a medieval monastery, as well as two event spaces: Bakers Hall (40-70 guests) and Cutlers Hall (70-120 guests) available for meetings, events and weddings.
Working alongside interior design agency, Blacksheep, Brasserie Blanc has adopted a contemporary and understated new look. Designed to encourage a more relaxed dining and drinking experience, the refurbishment reflects the company’s ethos of ‘chez nous’, strengthening the group’s position as the home of real French cooking.
The brasserie will offer a menu of classic and modern French dishes using seasonal ingredients designed by Brasserie Blanc’s executive chef Clive Fretwell and executed by head chef Frederic Fetiveal.
Mark Derry, CEO of Brasserie Blanc, said: “We are delighted to mark the final phase of our brand evolution with the re-opening of our Bristol brasserie. We began this project with the aim of refreshing the Brasserie Blanc brand, ensuring the décor complements our menu of honest French cooking.”