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A new look for Brasserie Blanc


rasserie Blanc, the 18-strong French restaurant group led by CEO Mark Derry and acclaimed chef Raymond Blanc approached Blacksheep in 2013 to rebrand

and begin an extensive refurbishment programme. Te restaurant group were looking to build

upon its success with a new understated and stripped-back identity, carefully designed to respect the character and history of each site and appeal to a younger clientele without alienating their existing core customer base. Having implemented the design across

multiple sites with the latest move into the North at Knutsford opened last month (June), Brasserie Blanc had seen a 7% increase in like- for-like sales across its rebranded sites. Further, there has been a widening of the clientele base with an 8% rise in customers aged 25 to 39.* Te Blacksheep team based the design

around the concept of ‘chez nous,’ inviting customers into the home of Brasserie Blanc, where generations of Blanc family ‘savoir

36 GS Magazine

faire’ is celebrated through authentic French food, cooked with heart. Te venues were to be deformalised, creating an environment of restful simplicity, an all day dining experience that feels like home. A range of unique and different spaces such as a pantry, cheese and wine counter and enhanced bar areas have been introduced to each restaurant, encouraging customers to pop in for a morning coffee or post-work drink as well as breakfast, lunch, dinner and everything in between. Te décor has been kept simple with

natural materials and a muted colour palette of heritage tones to give an aged, worn look. Te team took inspiration from the fact that over time, we accumulate a rich and varied collection of inherited objects, wisdom and experiences from the places we inhabit. Together these create the world of Brasserie Blanc. Statement pieces sit alongside a mixture of everyday utilitarian furniture such as rough textured timber tables and a curated palette of chairs, whilst a communal kitchen table provides a centerpiece to encourage more casual dining

and drinking. Formal white crockery and tablecloths have been replaced with handmade ceramics and natural linens to give an altogether more relaxed feel alongside earthy materials such as character timbers, antiqued materials and rich chalky paints. A key introduction to the space is

the dedicated Cheese & Wine counter. A preparation area by morning and an intimate dining experience by evening, the Cheese & Wine counter celebrates this quintessentially French pairing. Marble counters and antique French dressers display fresh produce, glassware and kitchenalia, proving a visual backdrop as chefs prepare cheese platters, bread and bar snacks in the restaurant. Tere are now 18 restaurants in the

Brasserie Blanc estate including five in London and a further 13 countrywide including sites in Bath, Cheltenham, Leeds, Oxford and St Albans. *Propel News Briefing - Fri 6th May 2016

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