June 29, 2013

Eat hearty French fare in Auckland

Pullman Hotel Auckland

The French-inspired Pullman Hotel lobby, Auckland

But you’d better be quick, this sumptuous menu only lasts until Bastille Day!

I went to the Pullman Hotel, Auckland for lunch last week to immerse myself in all things French. Why French? you ask. 2 reasons.

Number 1 the Pullman played hosts to the French rugby team who were just about down-trowed by the All Blacks last month. And Number 2 because the Pullman is part of the French-owned Accor Hotels.

So along I went to see what Chef Aran Pillai’s take on French cuisine is all about.

With a cheeky lunchtime glass of Sancerre to have with our little pieces of warm bread made from imported French flour (yes REAL French bread) and French butter, I converted my dining companion to the sin of grinding salt over a piece of buttery bread. I dare you!

Pullman Auckland French entre

The charcuterie platter

There are three choices of starter:

Soupe a la oignon (French onion soup) $ 16; Souffle au fromage de chevre avec salade a l’huille de noisette (What?! It means twice baked souffle of goat’s cheese served with hazelnut scented viniagrette) $21; or the Plateau de charcuterie (platter of pates, cold meats, terrines, cured salmon and salad with French bread) $26 for 1, $35 for 2 or $54 for 4 persons.

Pullman Auckland French menu

A medley of boeuf bourginon, coq au vin and mashed potatoes

There are also three hearty French mains:

Pullman chef Aran Pillai

Chef Aran Pillai brings out the desserts

Boeuf Bourginon which is so rich and tasty. The meat is marinaded overnight in burgnudy and red wine then slow cooked for 6 hours with lardons and baby onions. $38

Coq au Vin which is also slowly roasted in red wine and falls off the bone. Both come with whipped potatoes. $34

Poisson au herbs de Provence – fish of the day. $36

But, chef is happy to put a little sampler together if you’d like to try the beef and the chicken. Yes please!

And finally we ended with a little taster of dessert:

Crepe Suzette with caramelised orange and grand marnier, chocolate mousse and the classic custard tart.

I was lucky enough to be hosted by the Pullman to lunch and I am now going to soak my next beef stew in wine to take on Chef Aran’s rich flavours.

To book your French fare, jump here >>>

About Megan Singleton

Megan

Megan Singleton is a travel writer, blogger and radio correspondent. She's been gallivanting around the world telling stories for the last 16 years and has her suitcase always half packed (or half un-packed!) Follow along on Facebook or Twitter and sign up for monthly newsletters if you want to keep up with the journey!

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