The French Revolution

CAVIAR D’AUBERGINE FUMÉE Smoked Aubergine Purée Aubergine dishes can be rather heavy and oily, but cooking the aubergines whole like this means that you don’t need lots of oil but the result is still smooth and delicious. Serve the purée with crudités or croutons as a snack or an appetiser.

TOPINAMBOURS BOULANGÈRES Jerusalem Artichoke & Potato Gratin I like to adapt the classic potato boulangère by adding other root vegetables – in this instance, Jerusalem artichokes. A wholesome and filling dish, this is easy to prepare and will keep in the fridge for a week. Good with chicken and red meat.

STEAK MINUTE Minute Steak

POMMES NOUVELLES SAUTÉES Sautéed New Potatoes These potatoes are not fried, but sautéed and the way I cook them you really don’t need a lot of fat. It’s all about temperature control. You brown the potatoes in oil first over a high heat, then cook them more gently over a lower heat to give flavour and crispness. These are good with fish or meat or

DAURADE ROYALE EN CROÛTE DE SEL Gilthead Bream Cooked in a Salt Crust

SOUPE DE CRESSON ET ÉCREVISSES Watercress & Crayfish Soup As a child, I used to go gathering wild watercress and fishing for crayfish with my parents so this soup reminds me of those days. Crayfish, by the way, are small freshwater crustaceans, related to lobsters. This is a tasty and nutritious soup, with only a tiny amount of cream added to e

POTAGE DE MAÏS ET CREVETTES GRISES Sweetcorn & Brown Shrimp Soup This is a light but satisfying soup. You only need a little crème fraîche but it adds a nice touch of acidity to offset the naturally sweet sweetcorn.

SOUPE DE FENOUIL ET ROUGET Fennel Soup with Red Mullet Fennel and red mullet were made for each other – their flavours go together perfectly. If mullet is not available, this soup is also good made with gilthead bream.

SOUPE DE TOMATES Roasted Tomato Soup Roasting the tomatoes concentrates their flavour beautifully and this is still an easy soup to make. I like to use plum or Roma tomatoes but any kind will do. The anchovies add depth of flavour and umami, but if you don’t want to include them, adjust the seasoning. Serve the soup with pistou (see here) or a driz