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  • Prune and almond tart

    Prune and almond tart

    Paul Merrett uses prunes from the Agen region of southern France in his well-known dessert recipe

  • Herbed partridge with sprout and chestnut risotto

    Herbed partridge with sprout and chestnut risotto

    For an elegant alternative to the traditional Christmas lunch, try Jason Atherton's flavoursome game bird with a suitably festive risotto

  • Roast pigeon

    Roast pigeon

    Pierre Koenig delivers a little bird with a lot of flavour in this tasty recipe for roast pigeon

COMMENTS MADE

  • On Baumann's Brasserie:

    Posted on 19th of August 2006

    Everything about "Baumann's Brasserie" is SUPERB - the food, the staff, the ambience, value for money. I could go on and on but, in three little words it's "SIMPLY THE BEST!!" We love it!!