Lawrence’s Recipes
Gratin Dauphinois
Gratin Dauphinois “Le Gratin Dauphinois” has been a staple at Le Petit Citron since we first opened in 2018. We use an old family recipe, involving thinly sliced red potatoes, thyme, bay leaf, nutmeg & a good pinch of seasoning! Potatoes au Gratin or Gratin Dauphinois was first served during a state dinner held by…
Read MoreCassis & Lavender G & T
Cassis & Lavender G & T. This Provence inspired Gin and tonic has been on the menu since the day we opened in 2018. It’s a spin on a classic Gin & Tonic with a good squeeze of citron vert ( lime ) and a good splash of lavender syrup, the fragrant, sweet herbaceous flavour…
Read MoreBasquaise Stew
Basquaise Stew A classic stew from the Basque region of France where the flavours of neighbouring Spain have a culinary influence. We have had this delicious casserole on and off the menu for many, many years and it’s a firm favourite. Saffron, orange, paprika, onions, sweet red peppers, fresh aromatic thyme and dry white wine,…
Read MoreYorkshire Rhubarb Crumble
Yorkshire Rhubarb Crumble A dessert so good even the French would love to call it their own…. When the Yorkshire Forced Rhubarb comes in each year, with their bright pink & slender stems and delicate sharp taste, we believe it makes the best crumble in the world and something even the French would love to…
Read MoreGoat’s Cheese Soufflé
Petit Soufflé Au Chèvre Blanc The perfect starter to impress… Our twice naked goats’ cheese soufflé is a glorious ode to the ultimate French starter a combination of a simple thickened white sauce paired with a flavourful cheese. Stiffened egg whites are carefully folded in and A light, puffy burst of salty flavored cheese soufflé…
Read MoreMushroom & Walnut Pâté
Mushroom & Walnut Pâté A delightful plant-based walnut and mushroom pâté that’s perfect for any occasion! This original plant based spread combines the earthy flavors of mushrooms with the rich, nutty taste of walnuts, creating a deliciously indulgent yet wholesome treat. Whether served as an elegant appetizer on crusty bread, a flavorful dip for fresh…
Read MoreSober Gin Daisy Cocktail
Sober Gin Daisy Cocktail A Classic Drink with a Modern Twist for Dry January Discover the classic gin daisy cocktail, a vibrant drink with a century-old legacy. This fruity, red-tinged cocktail might be your next favorite, offering a delightful twist with grenadine and a hint of lime. With such a large selection of alcohol free…
Read MoreCaramel Sponge
Caramel Sponge A warming Christmas Classic…. Essentially a Sticky Toffee Pudding, this is our twist on this warming and ever so comforting Christmas classic. It’s a pudding of a moist date sponge cake with a tender crumb that gets draped in a generous layer of toffee sauce We like to serve it with added sauce…
Read MoreEscargots De Bourgogne
Escargots De Bourgogne “Even a snail will eventually reach its destination.”…… The Burgundy Snail was already the favourite snail of Ancient Rome and was cooked with milk or cereals like bran. In fact in the Middle Ages, the snail replaced meat during Lent. But the nutritious Gastropod quickly disappeared from culinary writings soon after Cadet…
Read MoreSOCCA CRISPS
Socca Crisps A French Chickpea pancake – made into a crisp Of course we are fully aware that there is a fantastic restaurant in Mayfair which bares the same name of this beloved dish! But its origins are much less grand and stem from a much more humble beginning. There is no clear understanding of…
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