Summer is here! As I write this, the sun is shining through the windows of La Petite Bouchée and we’re looking forward to a season of fresh food, meeting new people and enjoying our first summer here in Mid Devon.
Progress so far
We are so happy to have made the move to the south west and we can’t believe that it’s been four months since we picked up the keys for our house in Witheridge. Since then, we’ve welcomed food bloggers and writers to our tasting event back in March, held a launch party to which over 50 new friends and neighbours came to, and officially opened the doors to our brand new supper club which now opens every Friday and Saturday night and seats 20.
Our menu changes monthly, always offering a choice of French inspired dishes to tempt your palate. And we’ll cater for a variety of dietary requirements, although you will need to let us know when you book.
Brunch!
To celebrate the annual St John’s Fair, here in Witheridge, we’re putting on a special brunch menu on Saturday 24 June between 11-1pm and taking bookings. Take your pick from Piperade, Pain Perdu, Croque Monsieur and Veggie Croque, served with a range of fresh pastries. Wash it down with unlimited tea and coffee. Also juice, fizz or our own Bloody Mary will be available on the day too. Have a look at our Facebook page for more information. To book your place, simply email us at: hello@lapetitebouchee.co.uk or ring us on 01884 860654.
Devon Life awards
We are thrilled that we’ve been nominated as Best Newcomer in the Devon Life Food and Drink Awards 2017. Obviously we’d be over the moon if we won but you can be sure that we’ll have one heck of a party anyway! If you fancy helping us, please feel free to vote for us using the link below:
WITHYFEST
We’re delighted to be sponsoring this local event on June 30th 19:30-late and July 1st 12:00-late. come and listen to amazing live bands and brilliant DJ’s on 3 stages in the village in the Parish Hall, Football Club and in the Rock Marquee, there’s also masses to do for kids too. You can find out more about how to get tickets, where to camp on the link below..
Loyalty card
We will soon be launching our brand new La Petite Bouchée loyalty card. We are very pleased that so many of you make repeat bookings, so that you can try out menus from different months. So, to say thank you, we are going to be giving you all a loyalty card. Receive a free glass of house wine on your third visit, and on your sixth visit a member of your party will eat for free. We’ll be launching these at the St John’s Fayre, but they’ll also be available in our supper club so please do pick yours up when you next visit.
I know some of you have been two or three times already... your cards will of course be backdated !
July offer
To celebrate our July menu and our first summer in Devon, we are offering a free glass of fizz for everybody who books a table for any July date. Simply mention code: JULYFIZZ_17 when you book your table and we’ll have it chilling ready for you on arrival.
Recipe
Here's a summer recipe that's always popular at La Petite Bouchée - Bon Appetite !
Flamiche
Flamiche or flamique is a specialty of Picardy in the north of France. It is a puff pastry tart made with leeks and cream and a brioche type dough for the pastry case. It is considered the Picardy equivalent of a Quiche Lorraine. It is also a speciality of Dinant and of Walloon cuisine, a tart made from a base of low-fat cheese (boulette de Romedenne) butter and eggs, is eaten hot and traditionally accompanied by Savigny, a Burgundy wine. In a tradition dating back to the Middle Ages, a grand flamiche eating tournament is held every year in Dinant on the first Saturday in September. The tournament has been kept alive by the brotherhood of the Quarteniers of the Dinant Flamiche, which was created in 1955 to uphold traditions of the region. Today, we are making our flamiche with a shortcrust pastry.
Ingredients
300g short crust pastry
4 large leeks, cut into chunks
2 large eggs
1 glass of full cream milk
200 ml of Double cream
50g butter
A large pinch of salt
A large pinch of freshly milled black pepper
A glug of oil
Method
Slice the leeks in chunky slices
Cook them in butter and a splash of olive oil
Preheat oven 210c/.gas mark 7
Roll out the pastry into a pie dish, pour over the leeks.
Beat the eggs, milk, cream, salt and pepper. Cover the leeks with the milk and cream
Bake for 35 min.
Serve with salad
One last thing.......
Don't forget to look out for us in Devon Life special food issue at the end of this month !
