Main Courses
Coquilles 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 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 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 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 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 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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