What we say
Restaurateurs have a wealth of demands on their time and we fully appreciate it isn't always easy to investigate the sustainability of all their seafood but that's what Chloe's has done. Moreover, husband and wife team Didier and Jo have devised and put in place a sustainable fish policy that guides the restaurant's choices and is on show for diners to see. They use a variety of seafood - scallops, cod, John dory, lobster and crab among them - with the emphasis heavily on locally-caught, and have repeatedly demonstrated not just enthusiasm for sustainable sourcing but a desire to achieve it even if it means changing the menus. Improvements could still be made; we would like, for example, to know whether the farm their occasional salmon comes from ensures it keeps fishmeal to a minimum. But in essence, Chloe's has made fantastic progress in seeking sustainable seafood and sets an example that the city of Plymouth can be proud of.
What they say
We operate a Sustainable Fish Policy within our Restaurant and will at all times be able to advise you what the 'Catch of the Day' is for any dishes that do not give you names of each individual fish utilised. A copy of our Policy is on prominent display in the restaurant at all times, and offer advice on websites to use should you wish to find out more information yourself before you dine. Designed for the discerning diner all the dishes are prepared from the finest fresh locally sourced ingredients by chef patron Didier and his highly skilled team. The menus are designed to follow the seasons and utilise all the fresh and local ingredients available. The menu is ever-changing as the chef works closely with the local suppliers, particularly the fishermen, to ensure he can capture the very best for your palate.
About Chloe's Restaurant
If you’re looking for modern French food in a chic, light and uncluttered atmosphere, Chloe’s is the rendez-vous of choice. Run by Anglo-French husband and wife team Jo and Didier Franchet, superstar chefs Pierre Gagnaire and Alain Ducasse are among their inspirations.
Seasonal dishes are a mixed collection of old favourites and new twists on traditional themes. The cuisine is refined and complex but although full of modern tropes it is rarely overworked or marred by superflous elements.Didier Franchet is a master of his craft but still young enough to add brio and surprise to the vivid cooking.
Three-course pre-theatre suppers (£18.50 per head) and well-priced bistro lunches are understandably popular, as is the pianist on the Waldstein Baby Grand every evening Wednesday-Saturday. The Franchets are also helpful and flexible enough to adjust the menu and servings to events at the Theatre Royal nearby.
Dishes might include French farmhouse terrine en croute, moules mariniere and hachis parmentiere and hot baked cherry clafouti. For the unreconstructed British bulldog, however, there’s also Chloe’s fish and chips with peas (made with haddock or other locally-caught fish). Fish courses might include lobster and tomato spiced risotto, or fillet of the catch of the day on flash cooked Spinach, with mashed potato and flaked cod, topped with Hollandaise Sauce.
There plenty of gluten-free options, and over 28 well-chosen wines to choose from - not just French, but also European and New World - ranging from £22 for an easy drinking Rose D’anjou to £49.50 for a premier cru Burgundy.