Cafe Rouge: new French cuisine.THE Bullring's Cafe Rouge restaurant is one of just 10 in the UK to be trialling a new menu celebrating the best in French cuisine French cuisine is considered to be one of the world's most refined and elegant styles of cooking. The national cuisine known today has evolved from centuries of social and political change. . Old favourites such as moules, steak frites, boeuf Bourguignon, quiche Lorraine and chargrilled cteak caguette can be found alongside six new dishes that display the diversity of French food. From the south-eastern region of Provence comes Carre d'Agneau - rack of lamb Noun 1. rack of lamb - a roast of the rib section of lamb crown roast rack - rib section of a forequarter of veal or pork or especially lamb or mutton lamb roast, roast lamb - a cut of lamb suitable for roasting with cranberry and thyme jus, dauphinoise potatoes and French beans (pounds 13.50). Poulet et Roquefort - supreme of corn fed chicken with a cream and blue cheese sauce, roasted new potatoes and French beans - comes from the Languedoc region. The menu also includes avette steak - a traditional French cut of steak best enjoyed rare, with French fries, watercress watercress, hardy perennial European herb (Nasturtium officinale) of the family Cruciferae (mustard family), widely naturalized in North America, found in or around water. and beurre Beur`re´ n. 1. (Bot.) A beurré (or buttery) pear, one with the meat soft and melting; - used with a distinguishing word; as, Beurré d'Anjou; Beurré Clairgeau s>. maison. Vegetarians can order legume legume (lĕ`gy  m, lĭgy Breton - leeks, mushrooms, carrots and
courgettes sauteed with cream, herbs and white wine, with herb mash
(pounds 8.95)
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