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There are two sittings for this event, one at 7pm and the second one at 8pm, please make sure to arrive in good time.

For any dietary requirements, please email info@bloccoffee.co.uk before booking.

The new must-visit dining destination has arrived in Cardiff. Grab a Wriggle each and stroll along Victoria Park all the way to the charming and quirky BLOC Coffee where chef Grady Atkins has taken over the kitchen with Paysan, his dreamy new pop-up.

You'll get to savour two courses of lavish French-inspired food, with an option to upgrade to three courses if you just can't resist a delicious pud – we know that feeling. Just make sure to upgrade your Wriggle in the extras section when booking.

Because the chef makes sure to only use seasonal and locally-sourced produce, the menu changes weekly, but here are some past menus that are still leaving us with dreamy eyes: 

Starters

  • Chilled beetroot and tomato gazpacho (V) with cuttlefish
  • Paysan cured Madgett farm duck breast, fruit vinegar, Hereford cherries
  • Sharing platter of cured seasonal vegetables with Cwm farm charcuteries and ficelle bread

Mains

  • Fresh south coast skate wing pan-fried, red pepper coulis with capers 
  • Local organic courgette beignet with mint and basil couscous (V)
  • Cod cheek meunière with capers and Puy lentil sauce
  • Braised burgundy style Oriel Jones beef cheek with pommes mousseline 
  • Cassoulet of white beans, preserved tomato and wild garlic butter (V)

Dessert

  • Sharing platter of chilled organic gooseberries in meadowsweet syrup, 3 milk genoise, caramelized milk ice cream and chocolate truffles
  • Sharing platter of "Rigodon" - a brioche crumb pudding with preserved pear and hazelnuts 
  • Chocolate sablé and Chantilly Boule de Neige (snowballs) - lemon choux

About Paysan @ BLOC Coffee

Paysan, paysanne: nm, nf, adj French word meaning 'peasant' or 'country' (rural). In this context, Paysan is the Friday evening kitchen takeover with Grady Atkins at BLOC Coffee. The old, derelict block of toilets on a Victorian city-centre park, turned into the city's coolest new coffee shop is hosting Paysan, a pop-up kitchen offering a sophisticated French bistro-style menu, accompanied by wine pairings. Expect quality and seasonal ingredients, close to the kitchen dining and depth of flavour. Grady Atkins, Head Chef of Paysan started his career as a dishwasher, aged 14 in Sheffield. He then moved to the 5 star Hyde Park Hotel in Knightsbridge before moving on to the US, as well as working in Hong Kong, Paris and Sicily. His last 6 years in the US were spent teaching the Culinary Arts at Le Cordon Bleu in Los Angeles. Grady has been in Cardiff for the past 11 years and achieved 3 Rosettes at Le Gallois restaurant as Head Chef.

How to claim

Book your Wriggle through the app or website now, and then head on over to BLOC Coffee during the specified timeframe. Introduce yourself as a Wriggler, show your code and indulge. Remember to pay for any extras that you purchase, and to tip accordingly. Don't forget to fill in the feedback form the following day for your chance to win £20 worth of Wriggle credit!

How to get there

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