Located on East London's vibrant Brick Lane, this charming French restaurant brings a feel of Paris to the Big Smoke and serves up Gallic favourites such
as duck confit, dauphinoise potatoes, bouillabaise and moules - frites.
Think of pan fried potatoes, maybe not as interesting
as duck confit fat, but pretty darn good.
Not exact matches
Working with ingredients sourced from the best purveyors in France and Mexico, Peraza's menu will feature dishes such
as Hay smoked Foie Gras made with jaggery, plantains, pepita and coconut; Lobster Bisque en Croûte with traditional French - style bisque, Mexican - inspired vegetables and black jalapeno ash; Enfrijoladas with homemade cilantro tortillas,
duck confit, crispy
duck skin and crema; and Plantain Empanadas featuring steamed plantain casing filled with braised oxtail, capers and chives.
Dishes like portobello frites (a play on classic steak frites, substituting a portobello mushroom treated exactly
as a steak) or winter vegetable cassoulet (using hearty ingredients to build flavor and replace
duck confit and pork sausage) prove that it's not just all salad.
Gerard's serves such staples
as cassolettes, foie gras,
duck confit, profiteroles and crème brulee.
Chef Thierry Blouet serves delicious concoctions such
as octopus carpaccio and magret and
confit duck to a rapt audience daily.
What I mean: • Japanese hiramasa (rich yellowtail) with pickled radish, cucumber, and yuzu is a winning starter • My meal served
confit of white sturgeon... • And lush, milk - poached guinea fowl • And roasted
duck with caviar and coffee flavors, served with Kushikuri rice and crushed peanuts (
as exotic and delicious
as it sounds) • See Addison's menus