The delights of fresh simple food

Well its been a long time coming as I have not been inspired to share anything for a long while. Let’s just say life has been truly s**t and the winter was really awful but we won’t dwell on that!

What I am really inspired about at the moment is that I am loving going back to culinary basics, I have always said Le Petit Chou’s moto has been good fresh local food and we have got a good reputation for our warm salads and desserts (thanks Jess). 

Don’t get me wrong you are still never far away from the delights of a catalane sausage (so love the fact it’s shaped like boerewors) and Mrs Balls, who knew that combination was so good; cheers to James for the experiment that worked!  Even the French are asking where they can buy Mrs Balls, I should set up a franchise or something. (For those not in the know Mrs Balls is a South African chutney).

However I have been branching out a bit in my menus. There are always regional dishes available but I'm just enjoying been able to provide the simplest of dishes, cooked to order,it is giving me a huge thrill and a boost in my cooking and confidence.

Mint in a wine barrel

This spring the weather has been all over the place, so it’s been really hard to keep  the fresh spring menus going when it's actually cassoulet weather. So I have been compromising with fresh pasta dishes which I can do now, while we are not so busy but not when we are slammed. The best thing is that my regular French clientele are loving it and are even requested certain ‘new dishes’ before they reserve.

Our ‘tour de aubergine’ is still a firm favourite, with locals and tourists, so much so, even if it is not on the menu, I have to have the ingredients as so many ask for it. Our homemade soups are still a hit too and not just with the family.

We have completely won over our regulars with Eton Mess, not really a restaurant dessert one would say but they love it! What’s not to like fresh delicious roussillon strawberries with meringue and cream, perfect spring dessert. As for Jess’s lemon cheesecake and ginger panacotta still huge hits, these are both garnished with our mint growing in a barrel outside, what could be fresher than that?  I plan to plant more fresh herbs in our new barrels too.

My fresh asparagus cooked on the plancha with sea salt and lemon served with homemade béarnaise, has been so popular customers have ordered it twice in one sitting! 

Today’s success was fettucine carbonara – got to be good as it has bon in the name, but once again made to order and so simple but yet amazingly delicious and comforting. One of our regulars said he has to have that again!!

So as we all know Le Petit Chou was never going for any awards or stars just simplicity on a plate, no fancy garnishing just delicious food doing all the talking.  I am getting a big buzz out of cooking these simple fresh dishes that my customers are loving….

Let’s hope it goes as well in the summer!!!

Bon appétit!