With a recent study showing that the restaurant industry has reported a 39% growth since 2010, it’s no wonder that well established much loved chains are willing to up their game to keep them one step ahead of the newer more trendier restaurant scene. Café Rouge established since 1989 has been serving up Eggs Benedict long before younger, quirkier establishments such as The Breakfast Club and The Riding House café, so it’s no wonder that they’ve invested in a new re-furbishment to unveil their ‘New Rouge’ theme to remind customers why they are still firmly on the map and are staying put.
The appeal of eating out has always been with me as a child but being a fast-food nation it was a real treat passing an actual restaurant and looking into the window to discover this other world in which a civilised eating atmosphere existed. Passing through Southgate on a weekend, Café Rouge with it’s Parisian style decor and ambient lighting and huge windows, I would always look in and wish that I was in there, and certainly old enough, to be enjoying a glass of wine and a chit chat over amazing food which is what I often saw. When I did finally become a customer, all of my expectations were met and more. The Poulet Breton became a firm favourite and I often did pop in just for a quick coffee and a Croque Monsieur or a Croissant to try and pretend to be Parisian if only just for the afternoon. Nothing much has changed, the Café has always retained it’s same charm and appeal, but after 26 years, it is quite rightly going re-furbishing all of the restaurants and rejuvenating the menu and we were lucky enough to test it out.
We were greeted at the Kingsway branch by very happy Wait staff always a plus in my book who were attentive and genuinely delighted to see us there regardless of the fact that there was a private function when every table was almost full. Despite the restaurant being packed, there was never a moment were the restaurant felt crowded at all and there was no sense of rushing around and hectic-ness that you normally get in a full house. The new decor designed by Keane Design Studio has ensured that the Bistro has regained it’s authentic design with even more Paris with the addition of antique chandeliers, rouge leather banquettes and velvet curtains. A slightly sexier feel in my opinion with more private sections and booths giving the option for date-nights or slightly larger parties!
The head chef asked me straight away if I was brave enough for the Escargot! Mais Oui! If there is something definitely worth trying on this menu, let me recommend to you The Ragoût D’escargots, this dish is delicious without being daunting. The snails are presented in a large pastry with mushrooms in a rich truffle sauce. Best of all, there’s no snail shell so perfect for anyone deciding to give snails a go for the first time.
We also tried the Croquettes du Canard which were tasty, rich and light all at the same time. Not too filling as a starter and just the right balance of duck, potato and salad.
Loup de Mer
For mains I was split between all of the delicious options and The Poulet Breton obviously appealed to me because it really has become one of my favourite Café Rouge dishes, but with all of the tempting steaks on offer I had to opt in to the 10oz Rib Eye with Truffle Mayonnaise. Personally, this was a risky option having eaten Steak in many a chain restaurant, it’s often hit or miss knowing what the quality of the meat is, how fresh it is and how accurately it’s being cooked to order. French restaurants are often berated for cooking everything rare and I ordered medium so I was nervous, but when it arrived it was cooked to utter perfection, the Steak was fresh, and the truffle mayo went perfectly with it, the staff inform me it’s from Argentina and the quality of it was just the correct amount of fat on a rib-eye. Having ordered steak in a few chains (rival chains) previously, the standard has always been mediocre/unsatisfying and left me regretting my decision but Café Rouge blows all competitors out of the water on this one. Bang on. My friend quite conveniently opted for Poulet Breton to my joy and it still tastes as good as I remember it the first time. Generous portions, tasty, satisfying and incredibly comforting. The Sauce is rich and delicious with courgette and Mash and the Chicken is also cooked to perfection. With all of the meals, they were paired by recommendation by a selection of delicious wines from the impressive wine list.
When it came to dessert, there were a few options we wanted to try so we ordered a selection. First up the Ganache au Chocolat Noir which was a creamy chocolate mousse served with a dark chocolate and lime sorbet. This was certainly not as rich and heavy as it appears and the balance between light as air mousse and rich sorbet balanced out perfectly to cleanse your palate nicely. The Trio De Desserts featured miniature Tarte Tartin, Tarte au Citron and Chocolate Fondant. All delicious, all absolutely faultless and a perfect combo if you want to try bites of everything without the fullness and feeling of over-indulgence after. The Salted Caramel ice cream was not too sweet and also portioned generously and what struck us, was the amazing glassware that the desserts were served in which seemed to take away the fullness and need to eat every single bite when served in a simple bowl. The showstopper for me was the Strawberry and Black Pepper Sorbet. Utterly tasty, refreshing and no guilt afterwards, an absolute taste sensation.
For me the overall experience was that I remembered exactly why I used to come to Café Rouge in the first place and it was only more enhanced by the new additions to the menu and fabulously light but still charming interior and staff. Dining here was an absolute treat and with constant voucher codes and promotions being offered on Café Rouge restaurants nowadays, I would thoroughly recommend you to give it a go. Above all competitors, the staff were consistently attentive and full of joy all evening.
To Find your nearest Café Rouge : www.caférouge.com
The other main we had was seared plaice with tomato lemon sauce and a lentil salad. Again, a beautifully cooked piece of fish with a delicate and exciting sauce with subtle spice and flavors. The portion sizes were perfect.
