The Waterside Inn, Bray-on-Thames - A Restaurant for all Seasons

We’re delighted to share a post from Head Chef at The Waterside Inn, Fabrice Uhryn. Opened in 1972 by the late Michel Roux OBE and his brother Albert, The Waterside Inn is famous for its classic French cuisine. It has a unique, unbroken record of being awarded one, two and three Michelin stars in every edition of the British Michelin Guide since first published in 1974. It has now held 3 stars, first awarded in 1985, longer than any restaurant in the world outside France.  Fabrice runs the kitchen alongside Chef Patron, Alain Roux and here describes a popular dish that is a perfect example of their longstanding, successful relationship with Le Marché.

“For more than 25 years, “Fleur de Courgette” has been a highlight of our Spring menu, eagerly anticipated by our chefs and clients alike, signalling the end of Winter’s gloom as we step into Spring. Great dishes call for the finest ingredients, which is why we work so well with Ben Cartwright and his team at Le Marché. They hunt out the best produce to meet our exacting standards. Such a key relationship is an essential tool in our kitchen and extension of our team. The freshest seasonal ingredients, combined with the skills and passion of the chef, is a failsafe recipe for success.

The dish was originally created by Michel Roux and his head chef at the time, Mark Dodson, inspired by the primeur vegetables of the Loire Valley. A delicate arrangement of fresh, young vegetables forms the heart of the dish. The rich, alluvial soil and mild climate of the Loire region make perfect growing conditions; no wonder it’s known as “The Garden of France”.

“The rainbow of tender vegetables is complemented by a beautiful courgette blossom, gently filled with seasonal fungi such as morels and St George mushrooms.  A generous topping of black truffle completes the dish, a delicious, luxurious treat.”