Bourguignon masterclass with New Steine Bistro

Classic French cookery done well is hard to come by with experimental small plate dining something everyone wants in on. No foam or emulsions required at New Steine Bistro though as their expertly put together classical menu has been a go to for French food fanatics for a long while. Roman, head chef of four years, shows us how he makes a bourguignon so special.

The menu

Roman transports diners to the shores of the South of France with his menu. Charcuterie boards, duck rillette and escargots all feature to start, while you can tuck into the likes of chicken ballottine, vegetarian wellington and locally caught plaice for mains. View their spring menu here.

Scallops being served

The Hotel

Upstairs is the boutique hotel, where you can choose from double, deluxe, triple, single or family rooms. All rooms are stylishly but simply decorated and some have beautiful unobstructed sea views. Visit their website to find out more.

Red wine being poured

What Next?

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