Bienvenue and Welcome to La Petite Bouchée

With a week to go before we launch our Exmoor Food Fest menu, we’re busy sourcing the finest ingredients and continuing to prep all the little extras that go on the plate at La Petite Bouchée like handmade pickles, Ice creams sorbets and confit tomatoes.

For those of you not familiar with the way La Petite Bouchée works here’s a little snapshot. We have a zero waste policy which means we only ever buy what we need in the restaurant. If there are any leftovers they are neatly packaged in a box for you if you wish to take them away.

This means that we ask diners to let us know in advance what they wish to order so when you arrive all you need to do is sit back, relax and enjoy your evening without the stress of deciding what you’re eating. Another thing to mention is that we can cater for everyone. Please don’t worry if you have allergies or intolerances, just let us know and we’ll recreate a dish which meets your needs.

You can read all about our Environmental and Social Policies on the website.

Back the menu now and for this years festival we’ve gone for a traditional brasserie style menu. You will see a lot of dishes you are familiar with and a couple you’ll be eager to try. Here is a whistle stop tour of what to expect in terms of flavours and produce.

Entrée

Our French onion soup is my Grandmother’s recipe which I have developed over the years it’s rich, warming and packed with the flavours of sweet onions and bone broth. Have no fear, we’ll be making a vegetarian and vegan friendly version too which is equally as rich in flavour using our secret ingredient to recreate that  legendary “beefy” flavour.

Our Chicken Liver Parfait is light, almost mousse like in texture but bold in with its cognac and thyme overtones, served with french toast and handmade pickles.

Love them or hate them, Escargot will be making an appearance this month. Delivered fresh from Somerset Escargot , these locally ( Wellington) farmed snails arrive ready to be steamed then turned into delicious  Escargot Bourgogne dripping with garlic butter ready to be mopped up with a hunk of crispy baguette. 

Our Ham Hock Terrine is gelatine free, we slow cook our ham hocks for 12 hours with herbs, cider and aromatics and allow to cool, pull and pack tightly into large terrines and chilled, You’ll be served up a generous slice with baguette and handmade pickles.

Our Vegetable Pâté is made using seasonal vegetables, fresh herbs and stock, we use the vegetables themselves to thicken the pâté which is served with toasted bread. This delightfully rich pâté is suitable for vegans, coeliacs and dairy intolerant guests.

Amuse

The amuse this month is refreshing Champagne Sorbet, made in-house with our house fizz with a hint of citrus, guaranteed to cleanse your palette . If alcohol is not your thing then simply let us know because we usually have an equally delicious fruit sorbet available too.

Plats    

Two stalwarts of the menu this month are Steak Frites, 10oz hand -cut Bavette Steaks cooked from fresh, to order and served with our legendary French fries, homemade Béarnaise or Green Peppercorn sauce. Moules Frites are also on the menu, we usually serve Moules Marinières because that is the preference of most of our guests but this month we’ll be offering a special Moules Frites option so if mussels are your thing keep your eyes peeled.

Our seasonal fish this month is Pollack, caught in the west country and sent directly up fresh from the boat. We’ll be serving it in a delicious shellfish broth with a seafood garnish, pickled samphire and powdered smoked dulce all from the Devon shoreline.

Our other meat option is a very traditional Côtelette de Porc, a  local pork cutlet, served on the bone, breadcrumbed and shallow fried then served with smoked lardons and peas. This reminds me so much of eating in Les Routiers restaurants on holiday with my family. It’s a classic.

Our vegetarian and vegan options this month are a delicious Winter Coulibiac, brimming with seasonal vegetables, grains and pulses and wrapped in a lattice pastry case. We’ve also been very busy making lots of confit tomatoes recently for our amuse this month and for our Galettes for the Festival. Tomatoes slowly cooked in olive oil, fresh herbs and garlic. Each tomato is like a flavour bomb going off in the mouth. The pastry is vegan and gluten friendly.

Desserts

Our menu always contains a traditional French tart and this one is no exception, we’re looking forward to serving up a delicious Prune and Armagnac Tart during festival month together with a Tarte Flambée with Apples caramelised apples on top of a pizza style crispy base. As ever all of these will be served with one of our handmade ice creams.

 

Cheese

The cheeses this month to compliment will be Sharpham Crement, Curworthy Haytor, North Devon Gruyére style hard cheese and delicious Beenleigh Blue from Ticklemore Cheeses. Accompanied as ever by one of our handmade chutneys and fruit cheeses.

Suppliers

Our suppliers are family run independent companies based within a 12 mile* radius of our restaurant.

Meat & Poultry

Shapland and Searle in South Molton. All the beef, pork and chicken is locally sourced and butchered on site.

Cheese

All of our cheese is expertly sourced for us by the team at The Cheese Larder

Fruit & Vegetables

All of our fruit and vegetables for the festival month will be supplied locally at our farm shop just outside Witheridge or homegrown by our Front of House team Linzi and Nigel Walker. We’ll also be using foraging company Bello Wild Food, so expect some new and exciting things to try across the month.

Fish & Shellfish

Our Fish and shellfish is supplied by Celtic Fish and Game, who use their own boats and fish along the Devon and Cornish coasts.

We really look forward to welcoming you to La Petite Bouchée across the festival month, but be quick, we’re filling up, if you have a specific question and you can’t find it on our How it Works page  then do call us, we’d be delighted to answer any questions.

Current Availability

7th & 8th – Good Availability

14th  ( Valentines Menu applies ) – 4 covers

15th – 4 covers

21st – FULLY BOOKED

22nd – 6 covers

28th FULLY BOOKED

29th 8 covers

Bookings  – Telephone 01884 860 654 or on our online reservations page HERE

Read more about La Petite Bouchée here.

RECIPE

FRENCH ONION SOUP

 (Serves 6)

Ingredients

  • 2Kg of onions  
  • 6 Shallots 
  • A generous knob of butter 
  • 1 tbsp of caster sugar 
  • 1 litre of beef stock ( if you are vegetarian or vegan, a vegetable bouillon is great)  
  • 1 large glass of dry sherry, Fino is great.  
  • A splash of brandy 
  • Half a bottle of red wine 
  • A handful of fresh thyme 
  • Salt and pepper to taste 
  • 1 baguette, sliced into croutons 
  • A handful of grated gruyere cheese

 Directions

In a heavy based pan melt the butter and and add the sugar. Once the sugar has started to melt add the onions in batches and sauté until completely softened and caramelised. Add the thyme, the stock, sherry, wine and brandy and then bring to the boil. Reduce after a minute to a simmer, place a lid on and cook for 45minutes and if  you are using the slow cooker then let it bubble away for 3-4 hours.  

Remove the lid after the cooking time and stir through, removing any thyme stalks, season to taste. Ladle into bowls, cut a some thin slices of baguette and lightly toast. Just before serving, float the toasted crouton on top of the soup and add a small handful of grated cheese. Then place under a very hot grill until the cheese is melting. Serve piping hot with an extra few slices of baguette. Absolute bliss !

La Petite Bouchée: Meet the Chef

We’re delighted to welcome back La Petite Bouchée to the Exmoor Food Fest for the third time, and after another busy year wowing customers and winning the odd award we’ve got Anita-Clare Field, Chef/Patron here in the hot seat to answer questions about food, the festival and what her guilty pleasures are.

Tell us about La Petite Bouchée and where we can find you?

We’re located in Witheridge which is equidistant between South Molton and Tiverton, on the very edge of Exmoor. We certainly get moors weather here !

Our arrival here in Devon is well documented across the Devon press, so I’ll try hard here not to be repetitive. La Petite Bouchée is our 22 cover brasserie, built into the back of our property. We opened here in May 2017 after two very successful years in London with our beloved HY Citroen Camper Van and  a lot of life under canvas. The dining room has a warm and friendly ambience, the decor is unpretentious and the food, typical brasserie food cooked with Devon’s finest ingredients, most of which is homegrown or sourced locally within a 15 mile radius. Caroline, my wife who is an award-winning author and I jointly own La Petite Bouchée. Caroline has an extensive knowledge of wine and is actually a trained pastry chef. She entrusts our future to me, and I run La Petite Bouchée on a day to day basis. Fate, luck or what you will blew Mr and Mrs Linzi and Nigel walker our way one freezing March afternoon in 2017 and with their extensive knowledge and huge experience in hospitality we are team La Petite Bouchée. I just worked from day one. Here we are entering our third year here with a lot to look forward to this year.

You’ve won a few awards since you’ve been here?

Yes, I guess we have. We’ve been overwhelmed by the response to La Petite Bouchée. We’re very proud of our achievements. It’s very much a team here, a well oiled machine, Linzi, our incredible FOH often describes it as one brain. Which is good because mine is addled most of the time ! We’ve got our third Taste of The West Gold Award this year and we were also finalist this year in the Best Restaurant in the West Country Category, we were delighted to be in such illustrious company, and to lose to such a worthy winner in Jamie Rodgers at Twenty-Seven was not a hardship. We also won the LUX-Life Best International Restaurant, Devon award for the second year running and shortly before Christmas we were finalists in the Devon Tourism Awards for Best Restaurant/Bistro award and we won a Bronze which we were ecstatic about. We were up against The Burgh Island Hotel,  Harry’s Restaurant, Exeter and The Angel A Taste of Devon in Dartmouth. Imagine that, Little old us, in Witheridge, open two evenings a week, just mind boggling ! We’ve also won awards previously with Food and Drink Devon and Devon Life.

So you’re back at the Exmoor Food Fest for the third year running, what is it you like about the festival?

When we first arrived in Witheridge, we looked around at all the various festivals and events across Devon and we were immediately drawn to Exmoor Food Fest because of the locality. Sourcing local ingredients and supporting local business is so important to us as well as being able to offer our community and surrounding areas the opportunity to enjoy La Petite Bouchée at the festival prices. We’ve met some really fantastic people in the last three years both guests, fellow chefs and restauranteurs. Everyone taking  part supports and promotes each other’s offerings, well we do at least.

Tell us about your food  this year?

The food we serve at La Petite Bouchée is French brasserie style. No frills, locally sourced ingredients with big flavours. For me less is always more !  The menu for the festival this year really sings that out loudly. We’ve got classics like French Onion Soup, Chicken liver Parfait, Moules Frites, Steak Frites.

We’ve also got snails on the menu this year served traditionally with garlic butter, and our meaty ham hock terrine, made with only natural ingredients and “soft like butter with the most beautiful flavour” – that’s actually a comment from a customer last year. We’re introducing a Côtelette of Pork this year which will be served with peas and baby onions. Our seasonal fish dish is pollack with in a seafood sauce, made with homemade shellfish stock.

For our vegetarian and vegan customers we have in addition to the soup, a Vegetable Pâté which is served with french toast, Roasted Confit Tomato Galette and a Winter Vegetable Coulibiac served with a light wild mushroom sauce.

The desserts this year are a traditional Tarte with walnuts and a salted caramel glaze and a Tarte Flambée topped with apples and cinnamon. So hopefully something for everyone !

Who are your culinary influences ?

The person who fuelled my passion for food and cooking was our amazing Mama, she was a fabulous cook and she always served the most amazing food. She taught me about tasting and using my instincts, to experiment with flavours rather than always following a recipe. I really wish she was here to see what we’ve done in the last 5 years, she’d be stunned and I hope proud.

Other culinary influences are of course Raymond Blanc, self taught and very much influenced by his own Mama, and Michel Roux Jnr.   Female chefs who blow me away are the amazing Sophie-Anne Pic and Dominique Crenn.  I seriously admire Claire Smith and I love Daniel Galmiche and Stéphane Reynaud, and I can’t wait to go and try Little French in Bristol owned by Freddie Bird, who I appeared with on Channel 4’s Hidden Restaurants with Michel Roux Jnr.

What is your guilty pleasure?

Simple, a seriously wicked ‘dirty kebab’ with lashings of chilli sauce. My idea of heaven. It’s a rare treat these day as I have to drive 12 miles to get one !

Future Plans

We evolve our menus, customer experience and vision all the time, nothing is cast in stone. We have a very tight environmental policy which encompasses carbon free dining, zero waste and only supporting local business, I can see that developing a lot more in the future. Who knows, these ideas always seem so pop into my head at 3am in the morning, I mean, look what happened the last time !

Welcome back to La Petite Bouchée for #ExFF19!

 

 

Welcome to La Petite Bouchée our multi-award winning French Brasserie, located in beautiful rural North Devon. Following on from the huge success of last years Exmoor Food Festival we are delighted to be offering two menus again from 2nd February-28th 

Since our launch in London in August 2014 we have enjoyed success both in London and here in Devon winning a Time Out Love London Award for Best Restaurant, Taste of the West Gold for 2017 and 2018, Food and Drink Devon Runner up for Best Bistro in Devon 2017, Devon Life Runner Up 2017, Best Newcomer and LUXE LIFE Best Restaurant/Best Customer Service DEVON 2018

Our name translated literally means the ‘small mouthful’ but there is nothing small about La Petite Bouchée.  All of our ingredients are locally sourced, responsibly sustained and our vegetables, fruit, herbs and edible flowers all homegrown and we are proud that our food miles don’t exceed 25 mile radius of our North Devon base. We look forward to welcoming you along to the Exmoor Food Festival. 

Exmoor Food Fest Deal: £17.50 / £20.00
available Fridays and Saturdays evening (Bookings only) 

Reservations:  http://www.lapetiteboucheebrasserie.co.uk/reservations

Quanticks House
19 The Square
Witheridge
Tiverton
Devon
EX16 8AE

Tel:  01884 860 654

Website:                 www.lapetiteboucheebrasserie.co.uk

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Twitter:                 @petiteboucheeHY