Tag: French Cuisine

The French Kitchen

The French Kitchen

We’re great enthusiasts of classic French brasserie cuisine; the perfect blend of hearty food and convivial company in a relaxed setting. In fact, we love it so much that we run our own boutique brasserie, La Petite Bouchée. However, since we’re based in the UK, we can’t reach everybody – […]

Le Beaujolais Nouveau Est Arrive !

Le Beaujolais Nouveau Est Arrive !

At one minute past midnight on the third Thursday of each November, the world welcomes that year’s Beaujolais Nouveau to the news that ”Le Beaujolais Nouveau est arrivé! (The New Beaujolais has arrived!)” French law states that Beaujolais Nouveau can only be released on that  date so millions of cases […]

Eat More Fish – Bourride

Eat More Fish – Bourride

Many people are familiar with bouillabaisse, the classic French fish stew. The Provençal version of the dish is called bourride. Bourride is a fabulous fish and seafood soup/stew from Provence and the Languedoc which is a cousin of the bouillabaisse and is made special by the addition of aioli. It […]

Meat Free Monday – Pistou Soup

Meat Free Monday – Pistou Soup

Welcome to Meat Free Monday and a deliciously summery soup,delicate and light with the flavours of Provence running through it. When we make pistou, we use greek basil which we grow in our kitchen garden here at Westwood Hill.  Pistou, or pistou sauce, is a cold sauce made from cloves […]

Sunday Lunch – Confit de Canard

Sunday Lunch – Confit de Canard

Confit ( confee) is a generic term for various kinds of food that have been cooked in oil or syrup then sealed in fat and stored in the larder or  a dark cool place for several months. Confit  is one of the oldest ways to preserve food and is best known as […]

Turbot poached in Pernod

Turbot poached in Pernod

The turbot (Scophthalmus maximus) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters in the Mediterranean, the Baltic Sea, the Black Sea and along coastlines up to the Arctic circle. It is scaleless and its body is studded with numerous bony knobs, or ‘tubercles’. It can […]