Vive la révolution with oeufs en meurette (or poached eggs with red wine, bacon, mushrooms and onion), sole fillets in a tangy, brown butter sauce, and roast mashed potato rosettes on the side
My wife Lucy and I recently opened a neighbourhood French bistro in west London, inspired by and named after my grandmother Joséphine. It’s our first joint venture, and our most personal project to date, with the restaurant reminiscent of the bouchons typical of my home town, Lyon. We serve the food my grandma used to cook, and the menu features many dishes that are unique to Lyon, as well as a few familiar French bistro classics. Like Lyonnaise cooking, today’s recipes are rustic and hearty, as well as a great way to celebrate Bastille Day on 14 July.
Continue reading… Vive la révolution with oeufs en meurette (or poached eggs with red wine, bacon, mushrooms and onion), sole fillets in a tangy, brown butter sauce, and roast mashed potato rosettes on the sideMy wife Lucy and I recently opened a neighbourhood French bistro in west London, inspired by and named after my grandmother Joséphine. It’s our first joint venture, and our most personal project to date, with the restaurant reminiscent of the bouchons typical of my home town, Lyon. We serve the food my grandma used to cook, and the menu features many dishes that are unique to Lyon, as well as a few familiar French bistro classics. Like Lyonnaise cooking, today’s recipes are rustic and hearty, as well as a great way to celebrate Bastille Day on 14 July. Continue reading… French food and drink, Main course, Food, Starter, Side dishes, Eggs, Fish, Seafood, Potatoes, Vegetables, Pork, Meat
