Daurade Royale, grapefruit and lime
Maison Bleue
by Chef Pascal
4y ago
This little recipe is so easy to prepare. A delicious light dish for summer, the grapefruit and lime complement the sweetness of the bream. Arguably the best tasting bream, Daurade Royale (in a league of its own) has a firm texture and clean taste. Gilthead bream are a warm water fish with a delicate flavour. Sustainably caught in Cornwall during the summer months and the Mediterranean all year round. Buy from your local fishmonger – the fresher the better. Look for bright eyes, red gills and the telltale golden blush over its face. “A summer recipe from the shore” And to drink The delicate fl ..read more
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Cornish sardines with heritage tomatoes
Maison Bleue
by Chef Pascal
5y ago
Award-wining chef-patron Pascal Canevet shares a carefree summer recipe paired with a delicious aromatic French white wine At Maison Bleue we are passionate about summer flavours’ creating dishes that showcase the seasons bounty. It’s a wonderful time of year and I love it when the sun dapples through the windows here at Maison Bleue, everything seems so easy and relaxed. Simple summer dishes, prepared quickly, almost effortlessly, are ideal for summer entertaining. I was born in a little seaside town in North West Brittany, with a strong coastal tide it’s famous for sardines. My childhood mem ..read more
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Suffolk green asparagus, “Café de Paris” butter Cromesquis
Maison Bleue
by Chef Pascal
5y ago
Award-winning chef-patron Pascal Canevet of the iconic Maison Bleue shares a local delicacy. They say the Cuckoo heralds the start of summer singing night and day in May and I’ve been lucky enough to hear it everyday here in Bury St Edmunds. With the promised bounty of summers harvest on our doorstep we feature the clean, fresh flavours of local produce with lighter dishes at Maison Bleue. The verdant colour and delicate spurs of asparagus, grown locally in Norfolk, is an irresistible seasonal treat with its shoots first appearing in Spring and transporting us into Summer. Our suppliers, W.O ..read more
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Ballotine of venison, grand veneur sauce
Maison Bleue
by Chef Pascal
5y ago
Award-winning chef patron Pascal Canevet,  Maison Bleue, shares a seasonal game recipe Venison is a rich game meat, very lean and high in protein. It has recently gained huge popularity as a ‘healthy choice’ and has become a firm favourite on our Spring menu. Locally sourced we are blessed with an ample supply in East Anglia with heritage Estates farming herds of red and fallow deer. They are very much part of our surrounding countryside in Bury St Edmunds with the Kings Forest on our doorstep, ancient woodlands and farmland. Maison Bleue is perfectly placed to enjoy a wealth of local produce ..read more
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