Lawrence’s Recipes
Pissaladière
Pissaladière The Pissaladière etymology of the word seems to originate from the Latin piscis “fish”, which in turn originated from pissalat the name of an anchovy paste, via peis salat, “salted fish” The first written recipe was found in 879 in Provence. This old recipe included onions and “pissalat” confirming that the name derives from…
Read MoreCoquilles Saint Jacques
Coquilles Saint Jacques In France, the full name for scallops is coquilles St.-Jacques. There’s a lovely story behind the name. When St. James (a.k.a. St. Jacques ) went wandering on religious pilgrimages, he took with him the shell of a sea scallop. When asking for food or drink to nourish him along the way, he…
Read MoreCeleriac Soup
Celeriac Soup People often ask us what is our favourite soup and it’s usually a very tight race for top spot, especially in these winter months. Having done a quick straw pole with the team, the winner was Celeriac! So simple with loads of deep, nutty flavours INGREDIENTS • 50g Butter • 1 Celeriac, peeled and cubed…
Read MoreCassoulet
Cassoulet Celebrating the humble bean! Cassoulet, named after the earthenware vessel it’s cooked in, is a Southern French hearty, bean and meat casserole from Toulouse. This duck & pork stew is a truly rustic dish with a blend of aromatic and savory spices giving it a unique and intense flavour and the perfect way to…
Read MoreFrench Noël Stuffing
French Noël Stuffing What better accompaniment to your Christmas bird than a French inspired stuffing? It looks impressive, has loads of festive ingredients and is full of flavour, with aromatic citrus and spices complementing your chosen poultry perfectly. Here is an age old recipe of my Aunts that has been passed generationally through the family…
Read MoreTarte Tatin
Tarte Tatin We owe the tasty recipe of the Tarte Tatin to an accidental discovery. Legend has it that the tart appeared at the end of the 19th century. The Tatin Sisters, ran a hotel and restaurant in Lamotte-Beuvron, Caroline, who took care of the reception while Stéphanie, did the cooking, her specialty was apple…
Read MoreCrème brûlée
Crème brûlée World egg day was established in Vienna in 1996 and is celebrated every year, on the second Friday of October! This year it lands on the 10th. So how do you enjoy the humble egg? Fried, scrambled, poached?………. There have been plenty of innovations and interesting concoctions over the years however, none of…
Read MoreNegroni
Negroni Whilst there are many variations on Negroni, including a white and a sparkling version, we still favour the classic recipe. The cocktail’s origins are disputed, with some believing that it was created, in Florence, by Count Camillo Negroni in around 1919. However, this was never documented and the first written record of Negroni comes…
Read MoreLe Cabillaud – Fresh Cod
Le Cabillaud – Fresh Cod A perennial favourite at Le Petit Citron, cod is firm, flaky with a moist white flesh when cooked. It’s versatile in the kitchen, suiting various cooking methods from simple to elaborate. It’s also a great source of nutrients like omega-3 fatty acids. We roast our fillets in the oven with…
Read MoreCherry Frangipane
Cherry Frangipane National Cherry Day is celebrated on July 16, making it the perfect summertime celebration. Cherries range from sweet to tart, they come in shades ranging from red to yellow, and you can create a wide variety of dishes, desserts, and drinks with them. We have many inspired recipes using cherries, with duck, cheese…
Read More