Melted Époisses & Rosemary Bread

With autumn in mind and the arrival of the fire pit at La Petite Bouchée we’re looking at how we can make more cosy and comforting during those cold and

Coq-au-Vin

 There is something quite majestic about a good bowl of Coq-Au-Vin, which in itself has a certain irony as it was born from King Henry IV promise of ‘A chicken

Provençal Chicken

My wife’s family used to own a beautiful place in Provence and I wish we had known each other then. I love to listen to her stories as she describes

Pipérade à L’Oeuf

   I love Pipérade, I love it in its traditional state. No messing, straight up, however, add a baked egg, and a bit of Piment d’Espelette and you have a dish

Gratin de Pommes à La Dauphinoise

  Gratin dauphinois, also known as pinned de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise, is a traditional regional French dish of potatoes, garlic

Garbure

Originally from Gascony in south-west France, garbure is a thick and flavour-packed soup of ham with cabbage together with other vegetables. The soup nearly always also contains bread and cheese. The

Rillettes de Coquille St. Jacques

We love cooking with scallops at La Petite Bouchee, one of our favourite dishes is simply baked scallops with a delicious sauce au veirge, filled with the flavours of the

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