French Kitchen

Eat your heart out this Valentines

edgeandbarrett — Mon, 30 Jan 2012 20:51:00 +0000

Please call us to book your Valentin… Read more...

A Taste Of the Alps

edgeandbarrett — Mon, 19 Dec 2011 10:22:01 +0000

Following on from last January’s successful Alpine inspired food and wine event, the Taste of the Alps will be back in January. Watch this space for more information…..

December’s Hamper of the Month

edgeandbarrett — Mon, 19 Dec 2011 08:28:27 +0000

Our Gourmet Food Lovers Christmas G… Read more...

February’s Foodstore Hero

edgeandbarrett — Mon, 19 Dec 2011 07:35:35 +0000

La Belle Chaurianne Confit de Canards £12.95 for 800g, delicious and the main ingredient for our duck confit on the menu -

Duck Confit with Lardons, Baby Onions, Field Mushrooms in a Red Wine Jus and Pomme Purée

Winter menu Launch

Ant — Mon, 17 Oct 2011 10:21:46 +0000

Click here for our bistro menu

London Restaurant Festival

Ant — Mon, 17 Oct 2011 09:56:31 +0000

The French Kitchen was proud to take… Read more...

Bastille Day

edgeandbarrett — Tue, 19 Jul 2011 10:26:19 +0000

Coming soon 3 course Valentine’s day menu!

edgeandbarrett — Wed, 19 Jan 2011 12:35:53 +0000

Coming soon!

edgeandbarrett — Wed, 19 Jan 2011 12:33:54 +0000

Gratin of macaroni cheese with crispy lardons

edgeandbarrett — Wed, 19 Jan 2011 12:26:07 +0000

Gratin of Macaroni Cheese with Crispy Lardons

Cheese Sauce

1 ltr double cream

1x 500g tub Mascarpone

300g Gruyere

150 g grated Parmesan

Salt and freshly ground white pepper

Reduce the cream by ½.

Take off the heat fold in the gruyere, mascarpone and Parmesan.

Season with celery salt.

Cook the macaroni and portion into 120g

To serve reheat the macaroni in the microwave for 20 seconds.

Fold in 100g of sauce with 30g lardons, a teaspoon of parmesan,1 teaspoon of hollandaise, place in copper pot and glaze under the salamander.