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

On Tour: Maroc – Lamb Shank Tagine With Jewelled Herbed Bulgar Wheat

Over the next months La Petite Bouchée is going on a virtual tour, a tour of French colonies past and we’ll be stopping off at Maroc,Vietnam, Lebanon and Louisiana in

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

Salade Niçoise in a Jar

  Salade Niçoise  is such a fabulous summer meal. Hailing from the hot, sunny climes of Provence, it instantly brings to mind the sights and smells of the Med and

Escargot À La Bourguinonne

Escargot (snails) are a food that is very closely associated with the French, smothered in  garlic and served in their shells. And it is one of those Marmite dishes, that

Tapenade d’Artichauts

  Tapenade is traditionally a Provençal dish containing olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is particularly popular in the

Breton Far

Breton Far, a tart come flan was always a firm family favourite when we were on holiday in Brittany. The nearest thing I can liken it to is clafoutis, which

Tarte aux Myrtilles

The Auvergne is one of the smallest regions in France. It comprises the four departments of Allier, Puy de Dome,  Cantal and Haute Loire, so the modern region of Auvergne

Flamiche

We thought we would start introducing you all to dishes associated with specific regions in France. Historically, Picardy stretched from north of Noyon to Calais, via the whole of the

Steak Tartare

The first time I tried steak tartare was at the Beach Plaza hotel in Monte-Carlo. I was twenty-one and I was having a brunch meeting with a very charismatic French

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