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Picnics are a great playground for the cooks imagination. As we swap our sofas and dining tables for the great outdoors, it’s chance to not just take indoor food outside, but to get inventive with ingredients as we have a bit more fun in the sun.
Read moreThere are many delicious things served in the restaurant (I’ll be posting an entry about this weekends noshing adventures in the Pyrénées this week) but my favourite of my dads dishes are the plump and aromatic moules marinière, the generously portioned, vanilla specked, thick and smooth crème brûlée, the robust and comforting Poulet Basque which I blogged recently, and last but not least this lovely quiche Lorriane.