An unexpected food find on a wine tasting trip to Alsace has led to the roll-out of one of Bistrot Pierre’s most authentic – and soon to be most popular – dishes on its menu: Tarte Flambée .
The thin, crispy, savoury tart is a speciality in the Eastern region of France and is covered with a white onion and crème fraiche base on which a variety of toppings can be placed.
One taste and the Bistrot Pierre team were instantly hooked – and keen to introduce them back in the UK to ensure diners get a real taste of France at their popular neighbourhood Bistrots.
Supplementing the prix-fixe lunch offer
Bistrot Pierre co-founder John Whitehead said: “Bistrot Pierre is well known for its delicious freshly cooked French food, but not everyone realises that wherever possible we source genuine French ingredients and dishes, often direct from artisan French suppliers.
“We were so impressed with the Tarte Flambée that we had to put them on our menu. It is exactly the kind of dish we been searching for to supplement our traditional prix-fixe lunch offer. We love the quality and flavour, and are selling them as an appetiser for one person or 2 to share. The comments from our customers are very encouraging. I’d invite anyone to come and taste them – they are absolutely delicious!”
The tartes were first introduced to great acclaim as part of an enlarged bar menu at Bistrot Pierre’s new Torquay site which opened in the summer. Now the independently run restaurant group has decided to roll out the popular new dish to all of its restaurants, beginning with Stratford upon Avon, Leicester and Stockton Heath.
“Bistrot Pierre offers great value, authentic, French bistrot dishes which are freshly prepared by our chefs every day” added Robert Beacham, Bistrot Pierre co-founder. “Discovering something new like this is exciting us all and we’re thrilled our customers are excited about it as we are.”
Five flavours
The new Tarte Flambées are available in five different flavours and cost £6.95 each.
Traditionnelle – Crème fraiche, caramelised onions and smoked bacon lardons.
Forestiere – Forest mushrooms, Emmental and Parmesan.
Jambon – Thinly sliced French ham and cherry tomatoes.
Quatre fromages – 4 cheeses: Emmental, red cheddar, mozzarella and blue cheese.
Courgette et chevre – Courgettes, goats’ cheese and tomatoes.
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