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

Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.

A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.

A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.

A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.

Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.

A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

This recipe is yet to fail me, a light and airy soufflé bursting with cheesy flavour. My go to weekend lunch.

A classic French dish featuring a delicate poached egg encased in a savoury aspic jelly, offering a delightful combination of textures and flavours.

A comforting classic of caramelised onions simmered in a beef bone broth, topped with a crusty baguette and melted Gruyère cheese.