A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.

These roast potatoes, cooked in lamb fat and paired with a herby mint sauce, are the perfect accompaniment to your Sunday roast lamb.

Thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust. Improved with the addition of wild garlic.

A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.

A decadent chocolate dessert with a molten centre, perfect for indulging in rich, gooey, chocolatey goodness. Served with a dollop of creme fraiche.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.

A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.

A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.

Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.

A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.

Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.

Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.

A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.

Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.

A delightfully decadent dish of melted cheese, served in a sharing pot over a low flame, accompanied by stale bread and other dipping items.

A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.

A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.