Steve Allen launches new spring menu at Côte

Côte Restaurants has launched a new spring menu, designed by former executive chef of the Gordon Ramsay Group, Steve Allen.

Chef Allen joined Côte last year, implementing his focus on fresh seasonal ingredients to showcase classic French cuisine.

Allen's new menu additions celebrate La Saison Délicieuse with a collection of timeless dishes, sharing plates, seasonal spritzers and French classics with a Côte twist. 

To celebrate the French tradition of sharing, the menu features a range of ‘For the Table’ dishes. Guests can begin with Côte’s classic Charcuterie Board, featuring a selection of Bayonne ham, truffle saucisson and coppa ham, served with sharp cornichons, Brittany salt butter and a crusty sourdough baguette. 

A Baked Camembert comes with a herb and lemon breadcrumb crust, honey marinated cherry tomatoes and Côte’s freshly baked sourdough baguette. Cheese Gougères are also offered, featuring flaky, golden baked choux buns and Emmental cheese, served with tangy Dijon mustard mayonnaise. The Smoked Salmon and Potato Croquettes are made with yellow peppers, dill and red onions, coated in golden breadcrumbs. 

The hero of the starters is the Cheese Soufflé, which Allen has designed to be luxurious. It is made with rich, creamy Camembert, topped with a golden cheese crust and paired with a punchy mustard and chive cream sauce.

The new mains include the Roasted Lamb Rump, featuring free-range, grass-fed lamb rump, served with ratatouille. The chef has kept his interpretation traditional, combining aubergine, courgette, peppers, onions and sweet tomatoes, topped with a salty black olive tapenade and fragrant basil.

The roasted lamb rump from chef Steve Allen's new spring menu at Côte

In terms of desserts, the Elderflower & Strawberry Crème Brûlée is a real highligh. Allen offers a springtime twist on a traditional Crème Brûlée, made with smooth vanilla and a touch of elderflower, then topped with a juicy strawberry, elderflower and basil salad. 

Chef Allen has worked at Michelin-starred restaurants, including Restaurant Gordon Ramsay and Petrus, on top of opening Gordon Ramsay at Claridges which won a Michelin star within its first year.

During Allen's time at Claridges, where he went from junior sous chef to head chef and then executive chef, he worked on all of Gordon Ramsay’s books, from Secrets to World Kitchen.

The chef says of Côte's new menu: "I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the spring. Our main focus is and always will be about the taste of our food at Côte. Simple, yet complex and delicious."

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