Casse-Croute (Bermondsey)

• This small bistro with around 20 seats and a few spaces to prop up the digestif laden bar is about as French as Gé
• It was heavy with the same gelatinous collagen that forms when boiling chicken feet (so I was informed by my companion Taiwanese obviously)
• My herby chestnut soup was far more appetising
• The meat beefed up with creamy dauphinoise
• The whole plate well seasoned with salt crystals
• The girls had a duck pie topped with potato concealing rich
• We three each opted for a dainty portion of tarte au citron topped with soft meringue for dessert
• The three of us were cramped around what should have been a table for just two
• Our specific table that was too cramped
• Mr Soulard was previously head chef at Morgan M
• It is therefore not surprising that Casse Croute is as Gallic as they come
• A rather nice welcoming touch was that the name of the diner booking had been written on each paper tablecloth
• The hard floor and packed tables means that noise levels were quite high
• A salad with a tart of mushrooms and bone marrow on toast was very pleasant
• I preferred carefully pan fried bream with crisp skin and a good tapenade that was reasonably restrained (14/20)
• Black footed chicken from Landes that had very good flavour and was accurately cooked
• Choux cream was quite rich but enjoyable (13/20)
• Re seated at a table with your name reservation scrawled in marker
• The two person tables are so close together that you have to decide whether you want to lean over neighbours&rsquo
• Or jiggle their water jug with your ass as you pass
• They undercut any murmurs of dissent with insanely expert cooking
• Accompany your drinks at the start of the meal with a plate of thinly sliced charcuterie and then pick from four main courses
• The most envy inducing is bound to be the pricey filet de boeuf
• Catch japes with the manager and ask for a quick menu translation
• Offer to take their coat and present them immediately with a poured glass of fizz
• Go in strong with some old school flattery
• Chat with your mouth fit to burst and imagine this is your first minibreak
• The food is just incredible white asparagus in a chantilly hollandaise with crispy bacon bits every mouthful a perfect combination
• Soft and tender saddle of rabbit with the sweetest mash and spinach
• A meltingly rare bavette on potatoes au gratin with a delicious onion relish
• Casse-Croute (Bermondsey) is just wonderful
• We started with a plate of excellent salami and cured ham
• The main course included stone bass with asparagus and asparagus cream (£
• A simple plate of beef fillet en croute with French beans (£
• E (touted as the best we had tasted &ndash
• Delicious apricot tart with swirl of Chantilly and a square of squidgy chocolate fondant with tangy raspberry ice cream (all £
• A brilliant stretch for restaurants with José
• Zucca further up (they are also opening a pizza offshoot called Farina next door sometime this year)
• Maltby Street is also just a five minute walk away
• During our time in London we were meeting friends that work in Bermondsey
• On our last day we decided to meet them for lunch and when I was researching where to go in the area I came across a little French restaurant called Casse Croû
• They just update a blackboard with that days offerings and there&rsquo
• Te update their Twitter with the days menu every morning so I could pour through past days food
• Te is very small and booking is highly recommended
• In that traditional French way the tables are close together and there are no low fat labels in the kitchen
• The menu is in French and our waitress was French but she kindly translated everything for us without asking
• Blitzed so you get no pesky bits and with a slight acidity
• A starter of smoked haddock with leek and a soft egg was another demonstration from the chef of classic cooking done well
• The third starter on the menu was cheese soufflé
• Puffed egg with a side flavour
• It was light with a crunchy outside and had just the right cheese level
• By now I was feeling smug with myself that I&rsquo
• My main I chose the baked ham with potato puré
• Next time I am choked with the cold this is what I will be dreaming about
• A simple dish of sole in a buttery and caper sauce arrived with a couple of steamed potatoes but lacked any other vegetables
• The creamy veal stew was served with rice &
• Was another wintery dish with great flavouring
• Ordinarily we would not have eaten dessert but because this was the last London meal (and the last time we&rsquo
• Was a slice of chocolate cake with mandarins in the middle &
• I liked the idea of the dessert and the mandarin element was tasty but the cake itself was lacking in moisture for me
• The apples were not hard nor sloppy and the pastry was not too thick
• The sweetness level was perfect and the dollop of cream was just enough
• The final dessert was visually one of my favourite things that I had been served in a long time and it also delivered on taste
• Started with thin pastry then there was a sturdy crè
• Me chiboust I presume) and a choux ball filled with cream and dipped in caramelised sugar on the side
• The presentation was of a high standard and I like the personalised plates
• The service was superb and speedy for those going back to work
• A friend and I had the veal sweetbread to start and then wild duck with veg for mains and let me tell you
• My tastebuds were alive and dancing during both courses
• Went very well with the Cotes du Rhone we'd chosen
• I had the magret de canard with truffle mash and sauteed haricot verts
• Duck breast was nice and pink but skin (which had not been scored) was flaccid rather than crisp
• Slightly sweetened sauce made from the deglazed pan was well executed
• Truffle mash was pleasant but could have had a sturdier texture for my taste
• My companion's fish soup with rouille had plenty to recommend it
• Though made with fish stock
• A couple of tables down there was a couple with two orders of the fish soup
• The standard of cooking was not extraordinary
• Lovely Unsung small classic French Restaurant with a diverse of much changing classic French dishes that are produced to a great standard
• The food is uncompromisingly French and if you are vegetarian
• The service is French and uncompromising but not without humour
• It's essential to book as there are only a few covers
• I'm not sure I'd cross London for it but if I was near the area it would be a regular
• Evenings usually need a reservation but i took a chance at 6pm and was given a table for 1hr
• The day I ate we ordered an amazing asparagus and heavy cheese/cream prep which was simple and really nice
• Next was a veal prep (names are difficult to remember)
• I always order whatever fish is on the menu and I have never been disappointed "

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