Mid February will see the opening of Bavette, a neighbourhood bistro and the first venture between Sandy Jarvis (ex-Culpeper Group MD and Head Chef) and his husband, Clément Cousin (Restaurant Manager and Sommelier, formerly of Brawn and The Buxton).
Bavette, a true collaboration between front-of-house and kitchen, is born out of the desire of its passionate and experienced co-founders to share their love of restaurants and create a relaxed, convivial bistro where food and
wine are of equal importance.
Created by Sandy, the seasonally led bistro menu will feature classically-inspired dishes starting with an assortment of delicious snacks. Whilst perusing the menu, guests can try the homemade pâté en croûte with cornichons or the moreish comté croquettes before moving on to starters of shellfish bisque with crab crostini and pork belly rillons, frisée salad and Ravigote sauce.
For mains, there will be sharing dishes such as rib of Yorkshire beef served with dauphinoise potatoes or the whole grilled plaice doused in brown butter and almonds, as well as a concise list of mains such as the wild halibut, served with a vin jaune sauce, buttered leeks and sauté potatoes. To round off the menu, guests can choose from a selection of desserts, including the chocolate delice served with pistachio crème anglaise or French favourite, Paris–Brest comprising choux pastry filled with praline cream and topped with flaked almonds.
The destination wine list will feature wines from Clément’s family’s vineyard, as well as other low-intervention bottles from across Europe. Bavette will be a true representation of Sandy and Clément’s professional journeys and personal experiences, paying homage to the pair’s favourite bistros, many of which they have had the joy of working in.
Situated in a light, airy space, Bavette’s interiors will reflect its simple, relaxed approach to dining. Dark green walls, aged wood and antique mirrors will add touches of elegance to the 36 cover restaurant and the open kitchen pass allows guests a view into the bustling kitchen. Banquette seating with smaller bistro tables will allow for more intimate dinners, and larger tables by the window are perfect for groups at any time of the year.
Ingredients will be sourced from the very best small-time growers and sustainable suppliers, with dishes served alongside wines that excite all wine-lovers. Bavette will offer a warm, guest-centred approach to dining, creating a community restaurant for locals and visitors alike to return to again and again.
Main image: Sandy Jarvis & Clement Cousin.
