When you cook it should be an act of love.
Raymond Blanc
Our story
At Brasserie Blanc, we believe that good food is at the heart of good living.
Founded in June 1996 by Raymond Blanc, our journey began with the first Le Petit Blanc in Oxford as a place where French philosophy met British hospitality.
Raymond’s vision was simple: to create spaces where conversation flows like wine, where people come together, and where seasonal French food is prepared with care, served with generosity, and enjoyed close to home.
Our Philosophy
From the beginning, Brasserie Blanc has celebrated fresh, seasonal ingredients sourced from some of the best producers and farmers in the country.
Our menus combine French classics with modern dishes, giving you the freedom to explore, share, and indulge. Each brasserie is a warm, welcoming place, whether you’re stopping by for a leisurely lunch, a relaxed dinner or simply to enjoy a glass of wine or a refreshing cocktail in one of our bars or outdoor areas.
We’re proud to be guided by Raymond’s passion for sustainability and seasonality, ensuring that every visit is as thoughtful as it is delicious.
Our chefs craft each dish with care, and our teams are here to make your experience effortless and memorable.
Where to find us
Our family of brasseries can be found all over the UK, including three in London:
Chancery Lane, Southbank, Threadneedle Street
And ten more across the country:
Beaconsfield, Bournemouth, Cheltenham, Chichester, Hale Barns, Leeds, Milton Keynes, Oxford, Portsmouth and Winchester.
Every brasserie offers the same welcoming atmosphere, attentive service and, of course, the joy of French food made with love.
Our History
Our story began in 1996 with the opening of our very first brasserie – Le Petit Blanc in Oxford. A place born from a deep love of good food, warm hospitality, and the joy of bringing people together.
In its first year, we were honoured with a Michelin Star and named among the ten best restaurants in the UK, setting the standard for everything that followed.
As the years passed, more restaurants joined our family, each one built on the same passion and dedication. In 2006, we began a new chapter with the rebranding of Le Petit Blanc into Brasserie Blanc, capturing the essence of relaxed, authentic dining.
Since then, our journey has continued to flourish, welcoming guests to share simple, beautiful food made with heart.
Brasserie Blanc Today
This year, as we celebrate thirty years of Brasserie Blanc, we embark on the next chapter of our story. A return to our roots in authentic French cooking where every meal is a celebration.
This is more than just exceptional food and drink; it is the French art of convivialité, where quiet moments are savoured and celebrations are elevated. Three decades since our first opening, this evolution reflects the heart of who we are today.
It is a testament to our enduring commitment to our heritage and to our founder, Raymond Blanc OBE. With 80% of our dishes developed and inspired by Raymond himself, we continue to champion the skill of our teams, our dedication to seasonality, and our industry-leading three-star Food Made Good rating from the Sustainable Restaurant Association.
We also hold a 5-star Food Hygiene rating across 100% of our sites, proving our standards are as high as our passion.
We invite you to pull up a chair and join us for the next thirty years.
Raymond Blanc
My story began with a simple belief that good food is central to good living, something I learned from my mother, Maman Blanc.
After I came to England I opened my first restaurant, Les Quat’Saisons which went on to win and maintain two Michelin stars.
In 1996, I created Brasserie Blanc to bring delicious, authentic French food to a wider audience.
I am so proud that our brasseries are still about relaxed enjoyment and authentic everyday French food.
Come, join me, and let me take you on a journey through France.
Our Commitment to Sustainability
At Brasserie Blanc, we believe that great food should delight both the palate and the planet.
From seasonal ingredients to ethical sourcing, sustainability is at the heart of everything we do.
We work closely with trusted suppliers, carefully selecting the very best produce, wines, and cheeses, so every dish is full of flavour while treading lightly on the environment.
