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Tartiflette

Tartiflette originated in the French Alps. It was created by the makers of one of the main ingredients, Reblochon cheese, a pungent rind washed cheese perfect for cooking with. Today the dish is popular as part of “apres ski” and has become world famous. Hearty and very filling, we think it is a dish that can be served all year round. Our Tartiflette consists of fried sliced potatoes, reblochon cheese, white wine, smoked lardons, fresh cream, onions and lots of cracked black pepper. As an addition we can also offer a foot long merguez, a spicy beef and lamb sausage with each serving. They are a good marriage.

page-header-classic-french-dishes-5Poulet Basquaise

Poulet Basquaise originates from the French Basque country. It is an easy dish to eat and perfect for those balmy summer months. The dish is based around diced chicken breast cooked in a fresh cream and white wine sauce spiced with paprika and served with rice chopped roast peppers.

Confit de Canard a L’Orange

A true French classic, duck leg confit cooked in an orange and white wine sauce and served with duck fat roasted potatoes with red currant jelly. Always popular.

Cassoulet de Castelnaudary with Toulouse sausage

A real classic from the South of France and an excellent winter dish but popular all year round.

Our cassoulet as is tradition we start to prepare the day before and finish on site, a true cassoulet needs to take its time. The second secret to a good cassoulet is the beans and these we import from France. The beans are then cooked slowly in goose fat with tomatoes, onions, carrots and celery plus lots of garlic along with the traditional meats, namely Toulouse sausage, pork and sliced garlic sausage. Delicious.

Cassoulet au Confit de Canard

This upmarket Cassoulet is the same as the Cassoulet de Castelnaudary except we substitute the Toulouse sausages with a duck leg confit. Of course for a little extra you can have both.

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Beef Bourguignon

Justly famous French dish. First we take the finest stewing beef and marinated it overnight in Burgundy wine and brandy with a subtle mix of herbs. We then slowly cook the beef with smoked lardons, carrots, celery, onions, mushrooms and a mix of fresh herbs. We then finish the cooking process in front of your guests and finally serve everything over slow cooked potatoes with freshly chopped flat leaf parsley.

Sautes Foies de Volailles et Gesiers de Canard

Sauteed confit poultry livers, (including turkey) and duck gizzards cooked in duck fat with smoked lardons, onions and mushrooms and diced potatoes. Served with a fresh green salad.

Admittedly this dish sounds better in French than it does in English but we promise you it is absolutely delicious. This dish can also be served as an entree in a smaller portion.

Civet de Sanglier – Seasonal

A classic French dish celebrated during the “season chasse”, hunting season all over France. It is essentially a rich Ragu using wild boar.

We use fine cuts of genuine wild boar which are marinated and cooked in a robust red wine with a touch of Armanac, bacon lardons, a mix of mushrooms and carrots plus plenty of garlic and herbs. This delicious heart warming Ragu we serve with miniature potatoes. A great for a special occasion.

Jambon a la sauce Madeira

In France this is a dish reserved for special occasions. The sauce really is to die for! The complete dish is cooked ham freshly carved into bite site pieces cooked again, slowly in a rich sauce based on Madeira wine and served with buttered parsley potatoes.

Boeuf au Poivre

This is our version of the French classic “steak au poivre”. We take prime cuts of beef and cut them to bite size pieces. The beef is then cooked slowly with onions and a little garlic before adding our own creamy black pepper sauce. We can then serve the beef with , baby potatoes, fried potatoes or the classic way with French fries. We recommend also that a “green salad” be served with this dish. See salads.

Paella Basquais

A French version of the world famous Paella. Essentialy it is the same as the Classic seafood paella with the addition of chicken, prime gammon and fillets of white fish. Very filling.

Poulet a l’estragon, (chicken in a tarragon cream sauce)

A French classic that has endured the test of time and rightly so. Chicken cooked with shallots and finished in a cream sauce infused with fresh tarragon and served with either rice or baby potatoes. A dish that everybody will like.

Boeuf au sauce Roquefort

Bite size cuts of melt in the mouth beef cooked with mushrooms, shallots and baby potatoes smothered In a creamy Roquefort sauce. A dish for those who love strong flavours.

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