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

A Potted History of Parmentier : Végétarienne Hachis Parmentier

        We thought we’d make a small change today, and introduce dishes through the man they are named for. Potage Parmentier is a pureed leek and potato

Gougères Au Fromage

We were delighted to welcome Gemma Thomas of Band of Bakers and various other guises along with her family back to La Petite Bouchee for Moules Frites recently. As usual

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

Soupe de Poisson

  I love Soupe de Poisson. It evokes such wonderful memories of  long lunches in small family run bistros in South-West France, sitting near the sea al fresco watching the

Pique-Nique: Pan-Bagnat

We’re looking forward to the launch of our new event at La Petite Bouchee, Le Pique-Nique, where we’ll be filling baskets and pichets and heading parkwards armed with goodies. We’ll

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

Poulet Basquaise

    Poulet Basquaise is a French Chicken Casserole Recipe that is popular in the Basque Country. This the region that straddles the French-Spanish border along the western Pyrenees and


    Baeckeeoffe is a dish from Alsace in France, close to the border with Germany.In the Alsatian dialect, Baeckeoffe means “baker’s oven”. It is a mix of sliced potatoes,