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Campanile restaurants begin this new season with this year’s Autumn-Winter menu offering something for every taste and appetite. True to its brand values, this new menu offers simple, authentic cuisine, taking its cue from favourite tried and true French recipes.

The campanile menu features delicious dishes from a michelin-starred chef

Veteran partner of Campanile restaurants, Michelin-starred chef Philippe Renard has created generous and flavourful dishes to celebrate the season, inviting clients to discover or rediscover regional tastes from around France. 

Seasonal dishes by philippe renard

  • His legendary Blanquette de Veau served with button mushrooms and small onions
  • Free-range Guinea Fowl Supreme with wild mushrooms, seasoned with cream and chive sauce
  • Pollock en Papillote, served with stewed endives and pumpkin with green pepper and coriander will delight fish lovers

Healthy choices for today’s lifestyles

To cater to every taste, Campanile restaurants always offer two menu standards:

  • The gluten-free dish, a delicious Shepherd’s Pie
  • Philippe Renard’s vegetarian dish, mashed parsnips with authentic Comté cheese and mesclun salad, for old-fashioned goodness and flavour

At campanile, there is a time and a place for everything

Share delicious moments of fun and friendship at our Campanile restaurants. Whether you are in the mood for a snack platter and drink with friends, the daily special at lunch with colleagues or a family dinner featuring a “gourmand fixed menu”, the delicious Campanile menu has it all.

What’s new at the campanile buffet?

You will now find seafood corners, salad bar, cheese and a chocolate fountain with seasonal fruits and marshmallows at the famous all-you-can-eat starter and dessert buffets!

The campanile menu 2.0

The menu launch has generated a new column on the Campanile restaurant website sharing secrets to their delicious and authentic meals: “Recipes, tips and hints”.
A first video featuring Michelin-starred Philippe Renard preparing his special Blanquette de Veau recipe, has been on line since October 21, 2016. This video will be followed by several other recipe tutorials, enabling clients to enjoy a Campanile experience at home!Http://


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