Casse-Croute (Bermondsey)

Casse-Croute (Bermondsey) Location

Casse-Croute (Bermondsey) Maps
Casse-Croute (Bermondsey) Address 109 Bermondey Street, Bermondsey, London SE1 3XB
Casse-Croute (Bermondsey) Phone 020 7407 2140
Casse-Croute (Bermondsey) Opening Hours Monday - Saturday : 12noon - 10pm
Sunday : 12noon - 4pm
Casse-Croute (Bermondsey) Food Price £25 - £45 per pax
Payment by Cash,Cards

What people say about Casse-Croute (Bermondsey)

40%
44%
16%
4
87 reviews
  • 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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