Maison Patron Dinner for 2

£65.00

Fine dining French restaurant kit: nationwide delivery for £5

A classic Prix Fixe-style three course menu for two, inspired by Parisian bistros. The dishes are finished at home in a few simple steps, and include a starter of soupe de poisson with homemade croutons, a main course of confit duck leg with luxurious gratin dauphinois and green beans on the side, plus two creamy chocolate mousse desserts to finish. Bon Appétit!

Nationwide delivery for £5, see menu details below.

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Description

STARTER

2 x Fish Soup – The classic soupe de poisson with homemade croutons, grated mules des alpes cheese and rouille sauce.
Allergens: fish, gluten, sulphites, egg, lactose

MAIN

2 x Duck Confit – Duck confit is one of our classic comfort dishes and it is carefully sourced from the Gers in the South West of France.The confit process of slowly cooking the duck leg during 7/8 hours in its own fat releases all the incredible flavours & allows the meat to fall off the bone.
Allergens: gluten, sulphites

SIDES

2 x Gratin Dauphinois – Layers of thinly sliced white potatoes cooked in pureed garlic and shallots, finished with rosemary, thyme and cream.
GLUTEN FREE | VEGETARIAN
Allergens: lactose, traces of celery, sulphites

2 x Green Beans – Fresh green beans with butter.
GLUTEN FREE | VEGETARIAN
Allergens: lactose

DESSERT

2 x Chocolate Mousse – Light, creamy and absolutely irresistible. Made with 80% cocoa, free range egg whites and sugar. French maman Marylene’s amazing recipe!
GLUTEN FREE
Allergens: lactose, eggs, nuts

 

 

COOKING INSTRUCTIONS:

FISH SOUP
(Preservation: 2 days)

  1. Ignite your stove.
  2. Remove your fish soup from its packaging and add into a saucepan.
  3. Bring the soup gently to the boil.
  4. Plate up with croutons, rouille and cheese.

DUCK CONFIT
(Preservation: 7 days)

  1. Preheat the oven to 220°C fan.
  2. Remove your duck from its packaging.
  3. Heat in the oven for 10-12 mins or until skin is crispy.
  4. Optional: Heat for 3-4 mins under your grill for extra crispy skin! Plate up and drizzle red wine reduction over the duck.

GRATIN DAUPHINOIS
(Preservation: 5 days)

  1. Remove from the fridge 15-20 min before cooking.
  2. Preheat the oven to 220°C fan.
  3. Remove gratin dauphinois from packaging.
  4. Heat in the oven for 10-12 mins or until slightly golden on top.
  5. Plate up.

GREEN BEANS
(Preservation: 3 days)

  1. Remove from the fridge 15-20 min before cooking.
  2. Ignite stove on medium.
  3. Remove the green beans from its packaging.
  4. Add the butter first followed by the green beans.
  5. Heat for 2-3 mins.
  6. Plate up.

* THE PRODUCT IMAGES SHOWN ARE FOR ILLUSTRATION PURPOSES ONLY AND MAY NOT BE AN EXACT REPRESENTATION OF THE DISH.