recipe

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 & […]
September 18, 2015

French comfort food & autumn days

Owner-chef Pascal shares French comfort food, its rich flavours and warming simplicity. The golden days of Autumn are a vibrant celebration of colour. As the leaves […]
August 19, 2015

The Frenchman & his onions

Owner-Chef Pascal Canevet spotlights the importance of locally sourced produce and shares a harvest recipe making the most of the Suffolk brown onion! September is a […]
July 3, 2015

Pascal’s recipes

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