Starters/Appetizers
Rhum Baba Recipe
Rhum Baba Recipe We’ve had this classic dessert on and off since we’ve opened, it’s a veritable bistro classic, served with extra rum at the table! The dessert has a fun and quirky origin. It was accidentally invented in the 18th century by Stanisław Leszczyński (an exiled King of Poland living in France) who found…
Read MorePissaladière
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 MoreGratin 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 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 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…
Read MoreANCHOÏADE
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,…
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