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

Quenelle

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

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

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

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

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

Baeckeeoffe

    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,

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