Just Ask Resturant of the Month for March - Jacques French Bistro, Wexford Town

The “Just Ask!” Restaurant of the Month winner for March is Jacques French Bistro, Wexford Town

As more and more Irish chefs take pride in introducing customers to the foods of their locality, it is especially gratifying to find chefs who have chosen to make Ireland their home expressing the same confidence - while also bringing their own cuisine to the Irish people.

Euro-Toques member Jacques Carrera is one such trailblazer: already well known in Ireland from his time at several top Dublin restaurants, including Pearl Brasserie and La Mère Zou, this chef from Avignon now has his own very successful restaurant, Jacques French Bistro at Greenacres, in Wexford Town.

Popular for its friendly combination of informality and professionalism, as well as good food, an exceptional choice of wines and long hours (try the classic French pastries with morning coffee!), Jacques Bistro is known for the simple rustic cooking of Provence – and for Jacques Carrera’s commitment to seeking out the very best of fresh local Irish produce for his traditional French cuisine.

While some typically French products such as olive oil, Toulouse sausage or a speciality cheese such as Reblochon may be necessary for the authenticity of the cuisine, it is clear from his seasonally-led menus that Jacques has embraced the local food culture with enthusiasm – and he loves nothing better than sharing information with his customers.

Jacques has many plots and plans to involve customers with the good things they see on their plates. As well as brief references to produce and suppliers on the menu (given in French and English, so space is limited), Jacques first set up a folder which is available for any customer to read and gives comprehensive information on suppliers, sourcing, origin of meat, traceability and even staff hygiene certificates. Then he decided to allocate a full page at the back of the menu to information about local foods, and to create a dedicated page on their website with the same content and links.

Next he is planning to add images of local farms and farmers, and recipes too.

Meanwhile, Jacques Bistro has a great project coming up for the St Patrick Day celebrations (which include the annual ‘sky fest’ which is being held in Wexford this year), when they will have “An Irish day for Irish product”, with a Barbecue attended by their local suppliers who will bring samples of their products.

Set up with gazebos like a French outdoor market, customers purchase their lunch tickets and then go to the stand and eat, or order from the restaurant.

It’s a novel idea and a fun way to introduce diners to suppliers such as local butchers Noel and Ritchie Doyle; Ballycross Apples of Bridgetown (“their juice is hugely popular in both the bistro and the Greenacres shop”); Wexford potato supplier, John Fortune, and Anna Zuegal of Killinick, who supplies organic vegetables; several local cheesemakers; Featherbed Farm ice cream, of Oylegate – and craft beers and stout (Copper Coast Red Ale, Helvick Gold Blonde Ale and Black Rock Irish Stout) made by Dungarvan Brewing Company just over the border in Co Waterford.

SAMPLE MENU

St Patrick`s Day & Sky Fest Festival
16th 17th 18th March 2011

B.B.Q Menu €29
(including a glass of wine or stout)

- Ballyhack Oysters and Steamed Mussels Mariniere

- Smoked Salmon & Greenacres brown bread
(James Meyler Fish Co Wexford)

- Homebrewed Stout and Red Ale
(Dungarvan Beer Co Wexford)

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- Grilled Wexford Spring Lamb Chop.

- Pork Sausage or Beef Burger or Irish Chicken
(Ritchie Doyle Butcher Co Wexford)

- Organic Salads and Crudités Selection
(Anna Zugel, Killinick)

- Baked Potatoes and Chips
(John Fortune, Co Wexford)

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- Farmhouse Irish Cheeses Selection & St Tola,
Greenacres red or white Bordeaux.
(Clare, Co Wexford) + (Pallas Foods)

- Jacques French Crêpes with Ice Cream
(Featherbed Company, Co Wexford)

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- Ballycross Farm Selected Juice
(Ballycross Farm, Co Wexford)

- Coffee and tea

also available for take away(Fintan Java)

Please note that our salads and herbs are organic and, whenever possible, we purchase our ingredients from local producers. Our meat is guaranteed Irish. Fish and seafood are purchased daily. For further details on our producers and suppliers please ask or consult our Customer Information folder at the counter.

Chef de cuisine: Jacques Carrera

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VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

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“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.