Chef Pascal

March 18, 2016

Pascal Canevet’ Poached fillet of Turbot, Suffolk green asparagus & roasted lemon paste.

Spring vitality & fresh delicate flavour Pascal Canevet Chef-Restaurateur of MAISON BLEUE shares his new season recipe for Spring: Poached fillet of Turbot, Suffolk green asparagus & […]
March 10, 2016

Gout de France 21 March

Join us to celebrate fine French Cuisine with our exceptional Gout de France menu on 21 March 2016. A culinary experience like no other! Live French […]
February 11, 2016

Mothers Day French Macaron Recipe

Pascal Canevet’s  French Macarons Recipe – Maison Bleue Pascal Canevet AWARD WININING CHEF-RESTAURATEUR MAISON BLEUE Spring celebrations with pretty floral macaron’s Spring is such an inspirational […]
February 9, 2016

EADT Gina Long MBE chats with Pascal Canevet

EADT SUFFOLK Magazine February 2016> You’re originally from Brittany what impact has that had on your cooking style? Nothing beats the taste of fresh fish and seafood […]