Maison Blue Blog
June 7, 2017
Chef Pascal Canevet shares his flair with WSC students Award winning fine dining restaurant, Maison Bleue, chef patron Pascal Canevet and his team of West Suffolk College’s […]
June 7, 2017
Bread making with Chef Pascal Canevet and Junior Sous chef Deloutre Laurent Another food and cooking session with our young team of school students from Westley […]
April 28, 2017
Line caught fillet of Cod, Wyken Estate Asparagus, Parmesan sauce, Cecina de Leon Award-winning Chef Patron and Resident food expert Pascal Canevet of the iconic Maison […]
April 4, 2017
A simple coulis recipe for your Easter celebrations: “The balance of sweetness and sharp burst of lemon are perfect paired with the richness of chocolate” Celebrate […]