Lawrence’s Recipes
ANCHOÏADE
Anchoïade A Typical Provençal Apéro A savoury and tangy anchovy relish that smacks of Provence. Taken from the Occitan anchoïada, from anchòia, meaning anchovy, often used as a dip and sometimes a dressing this is the 5* French version of “Gentleman’s Relish” We actually serve ours as a salty, fishy starter spread on sourdough toast,…
Read MoreLE PETIT POT AU CHOCOLAT
Petit Pot Au Chocolat Also known as Petit Pots de Crème au Chocolat Noir A little pot of chocolate! What on earth does that mean? A small earthenware dish with chocolate in it…. Too simple, too unromantic, Well we couldn’t be more wrong These small warm chocolate custard indulgents are some of the most delightfully…
Read MoreCoq Au Vin
Coq Au Vin Blanc A fresh take on a classic dish Customers have always bemoaned the absence of a traditional Coq Au Vin during the summer, so we devised a slightly lighter version using white wine for the warmer months. It is prepared in much the same way as a “blanquette” and has an extraordinary…
Read MoreRATATOUILLE NIÇOISE
Ratatouille Niçoise Provence on a plate… Having a French Mother, sort of means you are brought up with ratatouille. But it was not until a summer holiday in Nice with my best friend when it was served at a beach terraced restaurant with a couple of fried eggs that I realised how special this simple summer…
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