Springtime at Colbert

Evoking a sense of spring with our new menu

We are embracing the arrival of longer days and brighter moments at Colbert with fresh-flavours and seasonality guiding our traditional classics. Our new dishes will be available from 1^st April, highlighting chef’s take on French classics bountiful with colour, reflecting the season.

Specially Curated Dishes by Head Chef, Sascha Rieb

Inspired by the rich culture of French cuisine, with a hint of seasonal flare from British heritage, Sascha has created a collection of timeless dishes to reflect the changing of the seasons.

Growing up in Germany, Sascha has always been surrounded by European influence in his cooking, particularly finding joy in the classic French style of cooking. Known for it’s ever changing daily specials, seasonality is always at the heart of the kitchen at Colbert therefore Sascha is constantly reflecting on local produce and re-shaping it to fit Colbert’s rich cuisine. With emphasis on braising and slow-cooking, Colbert encapsulates a rare style of creativity for kitchens nowadays.

Sascha shares the details of the new additions here, plus the inspiration behind them.

with curry butter

Crème du Barry Soup

Celebrating the humble cauliflower, this super French classic brings the feeling of tradition whilst exciting the tastebuds with a spiced twist of curry butter.

with petits pois à la française

Pan-Roasted Fillet of Wild Sea Trout

I decided to include Sea Trout in the menu as it is a great alternative to salmon and is also more sustainable. I wanted to serve it alongside a spring classic, peas, specifically petit pois à la française. Which add a beautiful colour and fresh taste to compliment the fish.

with braised lentils and lyonnaise onions

Pan-Roasted Toulouse Sausage

Another classic, the intensely flavoured Toulouse sausage is served on a bed of puy lentils and spring vegetables. To pull it all together, we add onion Lyonnaise, cooked almost to a chutney, to give a sweet hint to the dish.

with puy lentils, mushrooms and peas

Hachis Parmentier Végétarien

This cottage pie inspired dish gives vegetarians a taste of Colbert. Served with puy lentils, mushrooms and peas, this dish is extremely flavoursome but warming at the same time.

with white bean cassoulet and salsa verde

Baked Pavé of Cod

A classic Cassoulet de Toulouse with a fish twist. This beautiful oven baked cod fillet is topped with breadcrumbs and garlic butter and served on a classic white bean stew. Perfect for spring time.

Join us from 1st April 2025, to try our new spring menus.

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