Francs Strictly Confidential

Francs

Fantastic French cuisine with wine for only £25

Francs is a long standing French restaurant in Altrincham; three minutes from the tram, it’s been going for over ten years and is owned by Nick Banks, the region’s biggest chef. Nick is a Francophile and this is reflected in the décor of his restaurant in Goose Green, which has a lovely, lively high-end brasserie feel to it. It’s lively and great fun. An all rounder, birthdays mix with young couples and groups of friends catching up. It’s a very French affair.

It's a bargain at £25 for three courses and half a bottle of house wine.

Nicks food is big, bold and brassy, mixing colour, ingredients and flavours as only a veteran of the kitchen can do. Nick is not interested in food fashions. His cooking is brilliant and has been for a good while. Breasts of duck have crispy skin and pink, blushing meat, scallops are seared on the outside and translucent in the middle.

A rack of lamb is Welsh, with a covering of fat that Hugh Fearnley-Whittingstall would applaud. The meat, protected, is tender heaven. Green vegetables are al dente and an onion soup is caramelised to the point where you need to check on whether it’s a savoury or a pudding, but the shot of brandy pulls you back to the dark side. Did I mention the gruyere croutons on top?

Puddings are straight out of Elisabeth David. Pancakes are exactly that, the ones your mum did for you on pancake night with ice cream so sexy you need to find a room. Cheeses arrive at room temperature and by all the Gods in heaven, the trifle….

We've got this very special menu on offer throughout February. It's a bargain at £25 for three courses and half a bottle of house wine.

STRICTLY CONFIDENTIAL FRANCS MENU - £25 per person

Half a bottle of house red or white wine

Les Entrées

Coquilles et Crevettes Creole
Tiger shrimps and fresh scallops blackened with cajun spices, served with a red pepper and mango salad and our Louisiana dressing

Salade Charismatique
Melon, avocado, walnuts, plum tomato and St. Agur cheese on a bed of French salad leaves, dressed with our house dressing and avocado oil

Soupe a L'Oignon
Traditional French onion soup, flavoured with cognac, finished with a Ricard crouton

Rognons Dijonnaise

Les Plats

Roti du Canard
Roast Barbary duck breast, cooked pink, served on braised red cabbage, Du Pays lentils, with green vegetables and a game jus

Carre D'Agneau
Rack of Welsh lamb, roasted to medium, served with ratatouille, dauphinoise potatoes, green vegetables and a rosemary lamb jus

Risotto des Champignons
Mixed mushroom s cooked with Arborio rice risotto, crowned with a soft poached, free range egg, rocket leaves and Parmigiano Regianno

Les Desserts

Assiette De Fromages
A selection of St Agur, Vignotte and Brie cheese, with seedless grapes, celery & French bread with Normandy butter

Trifle de Xeres
Sherry sponge trifle with custard, winter berries, Chantilly cream and a sprinkling of flaked almonds

Crepe Suzette’s
French crepes warmed with an Orange Grand Marnier sauce, served with Vanilla ice cream

~ Excludes 12, 13, 14 February 2010 ~

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