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 27, 2019

Ballotine of venison, grand veneur sauce

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 […]
January 8, 2019

Festive Baba au rhum, chantilly cream

Award-winning chef-patron Pascal Canevet shares a classic French dessert There’s nothing like a good Baba au rhum it has a wealth of delicious, aromatic flavours and […]