asparagus

June 21, 2019

Suffolk green asparagus, “Café de Paris” butter Cromesquis

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 […]
April 28, 2017

Line caught fillet of Cod with Wyken Estate Asparagus,

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 […]
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 & […]
July 3, 2015

Pascal’s recipes

Pascal's summer lunch recipe and breezy cocktail to share with friends.