Bonjour, Bonjour…
So in July there’s Bastille Day and Sarah and I thought this would be the perfect chance to try out a French Evening at our Pop Up restaurant in Masham. We weren’t sure how well it would be received with all the current Brexit negotiations being underway, but we needn’t have worried as we managed a full house!

Choosing what to put on the menus is always way more difficult that we first assume and this one took a good while to perfect. I was keen to put on a chicken dish, not because I’m a huge fan of chicken (my favourite meat is actually lamb), but because we’ve found Chicken to be one of our best selling dishes at previous Pop Ups. Anyway after much debate we settled on Navarin of Lamb, and Confit of Duck – both dishes typically French and I have to say that we did the French justice! We were told by two of the diners who holiday in France a lot, that our whole French evening was so authentic in terms of flavours, presentation of the food and the relaxed atmosphere in the restaurant. I think a lot of the atmosphere came down to the smells which wafted from the kitchen – the Prawn and Fennel Bisque uses whole shelled prawns to create the intense seafood flavour and as you can imagine, the smell was incredible in the kitchen. The shells of the prawns are blended into the rich soup and it really does smell and taste absolutely divine!

I do have to say though, that I think the dish of the night was Sarah’s Tarte au Citron, my word, it was utterly scrumptious! So creamy and lemony, full of richness, encased in perfect pastry – not a soggy bottom in sight! If i didn’t know it already, I knew that after tasting her Lemon Tart that i’d picked the right person to go into business with!!

I’ll leave you with the full French Pop Up Menu and a few piccies from the night!

Au Revoir, Lucy x

The Menu
Bisque De Crevettes et de Fenouil (Prawn & Fennel Bisque)
Gratins et Courgettes au Fromage de Chevre (Courgette & Goats Cheese Gratin)
Pate de Foie de Poulet avec Armagnac (Chicken Liver Pate with Armagnac)

Navarin D’Agneau Printanier (Navarin of Lamb)
Confit de Canard aux Haricots Flageolet (Confit of Duck with Flageolet Beans)
Tarte aux Tomates Marmande a L’ail et au Basilic (Tomato, Garlic & Basil Tart)

Tarte au Citron (Lemon Tart)
Mousse au Chocolat (Chocolate Mousse)
Trois Fromages Francais (Three French Cheeses)