A quenelle is a mixture of creamed fish, or meat, which usually poached and sometimes combined with breadcrumbs, with a light egg binding. Lyon and Nantua are especially famous for


As we approach our Valentines event at La Petite Bouchee we thought we’d share one of our favourite dishes on the menu for Saturday. Bourride. Many people are familiar with bouillabaisse,

Meet The Fishmonger: Veasey and Sons

We have the most amazing network of suppliers at La Petite Bouchee, without them we would not have enjoyed the success we have to date. To us, having ingredients which

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