Chef Bruno Loubet and his daughter Laeticia prove that a taste for cooking runs in the family. Here, they share their favourite recipe.

Bruno Loubet's recipe for crêpes with toffee pears

Chef Bruno Loubet and his daughter Laeticia prove that a taste for cooking runs in the family. Here, they share their favourite recipe.

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.

Bruno Loubet's ragoût recipe comes served with a gram flour pancake – a vegetarian recipe that will impress guests.

Root vegetable, smoked aubergine and walnut ragoût

Bruno Loubet's ragoût recipe comes served with a gram flour pancake – a vegetarian recipe that will impress guests.

Kew garden programme - bean and vegetable chilli - with brown sauce and chocolate

Bruno Loubet’s bean and vegetable chilli

Kew garden programme - bean and vegetable chilli - with brown sauce and chocolate

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet  of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

Bruno Loubet marinates a duck breast in honey and serves with a delicious salad

Duck breast with honey, caraway and beetroot and grapefruit salad

Bruno Loubet marinates a duck breast in honey and serves with a delicious salad

Bruno Loubet's canapé is perfect for Christmas, with smoked salmon resting on a base of fluffy quinoa biscuits

Whole wheat and quinoa biscuit with smoked salmon

Bruno Loubet's canapé is perfect for Christmas, with smoked salmon resting on a base of fluffy quinoa biscuits

Bruno Loubet's fresh raspberries with soft lemon meringue

Bruno Loubet's fresh raspberries with soft lemon meringue

In an exclusive extract from his new book, the renowned French chef Bruno Loubet shares his version of his grandmother's ‘île flottante’.

Bruno Loubet's petits farcis de Provence - Telegraph

Bruno Loubet's petits farcis de Provence

Bruno Loubet's petits farcis de Provence - Telegraph

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