Le TourdeFrance
Plats du Jour page
and charcuterie and seafood
Spring 2000: Our Plats du Jour change often (yes: that's why they are Plats du Jour) so we provide some examples below...  At the moment (early July 2000) we have sourced some excellent fresh seafood at the market and have prepared our Seafood and Chicken paella - with mussels, langoustines, squid, a piece of spring chicken on the bone, spicy sausage etc. on a paella rice base.

 
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Every week we make a selection of Plats du Jour either to order or for sale by the portion. We choose the very best seasonal ingredients. Many of these dishes can also be ordered in advance. 
Plats du Jour to take away: Daube de Boeuf, Choucroute Alsacienne, Couscous, Paella (see left). Come along and see what we have prepared for you this week...
Early Summer 2000: A new monkfish on the bone with tomato and white wine herb sauce.
Also prepared to order: poached and boned salmon, fully prepared and presented - ideal in the hot weather recently.
As well as our Plats du Jour we can prepare a number of items to order such as our seafood Vols au Vent (see right) or our vegetarian tomato farci (see below), or anything else from our usual range. 

The amusing Old Scrote's Real Food Cookbook site has recipes (in English) for about 25 French classics, indexed on Old Scrote's French page. 
Pissaladiere

We often try to keep some of our homemade Pissaladiere available (from the Nice area, a flan made with onions, usually decorated with anchovy and olive), see left in glorious close-up (apologies for the steam on the lens of our new digital camera!). Anyway the pissaladiere never seems to last long... 

The blanquette of veal or rabbit stew or gratin dauphinois season will be with us again soon, please pop in to see our latest specials.

 
 
Beautiful imported Charcuterie: Hams, Terrines, Salamis, Sausages. And French roast beef, smoked turkey, Pate de Campagne, pork rillettes, Bayonne ham, Escargots and acompanied by our homemade salads.  Merguez sausages recommended for summer 2000 - with our couscous or as part of a summer spicy sausage salad - we recommend our Merguez grilled.

Selection of seafood: lobster (see left), langoustine, (see also the Webmaster's old recommendation for March 1998) oyster, mussels, spider crab; all according to season, availability and demand. We can also provide superb seafood salads to order, using the very best available from our markets and wholesalers that week.

Our lobsters more often come from Canadian or Scottish sources, but our mussels and oysters are usually from Brittany. Try our Moules Marinieres or our dozen oysters and a bottle of Sauvignon wine for a tenner offer (seasonally available only).

Langoustine from Scotland at their best now. See also the Webmaster's recommendation for March.
Excellent fresh Marennes Oysters Ideal with our Pink Champgne (see right). Oysters £6.00 per dozen or 55p each (subject to availability).
Oysters Champagne

 
We can prepare any quantities or combinations of Plats du Jour (see right)

Ohio (with the deepest of respect you all) must be one boring place in real life, otherwise why would Ohio University be able to produce so many good web sites, including (in their language section) an excellent "La Cuisine de La France" site with 100 or so recipes etc. in French, gathered together by type. Well worth a visit if you can manage the French (and if they can in Ohio...).

Some examples of various recent Plats du Jour and Specials:

Langoustine from Scotland at their best now. See also the Webmaster's recommendation for March.

Blanquette de Veau (while it lasts - may well be gone by the time you read this - sorry). 

Our dish of the day is smoked chicken provencale: a good portion of smoked chicken (on the bone) in a classic sauce including olive oil, tomato, garlic and courgette.

Also OYSTERS from Brittany. We will be stocking oysters through winter and spring. We make frequent visits to the wholesale fish markets and can supply on demand according to season and availability a range of fresh fish and seafood. Please don't hesitate to ask...

And the bad news is that we have sold out of the excellent Foie Gras de Canard Fait Maison, we will try to make more later in the year...

NEW February 2000 Canadian lobsters at their best: ring to order them freshly cooked and prepared for you dressed or au naturel. See the illustration above...


PREVIOUSLY: 

Winter 1999/2000: the sudden change of weather has brought out the last run this season for our recipe for Daube de Boeuf - beef and vegetables in a well seasoned red wine sauce with a touch of bacon and olives, in a Provencale style.  Also we are now introducing individual gratin dauphinois and a new gratin courgettes - using courgettes in place of the potatoes, but still with the same rich cream sauce...
 

April 1999 (months with an r are nearly over) Moules Marinieres time. Fresh Mussels cooked with white wine, shallots, garlic and parsley. Piping hot and ready to eat. A half kilo serving costs £2.85; and we now have a special offer of 2 servings and a bottle of our dry white Cotes de Gascogne wine for just £9.50 the lot.


A fresh rabbit stew in white wine with shallots etc. is about to appear from the kitchen...

September 1998: Saucisse Seche de Canard. We have returned from Perigord with this small diameter duck salami made with lightly smoked duck and flavoured with pepper and herbs.

May 1998: Gratin D'Endive. White chicory in lean ham cooked in a cream and emmental sauce. £2.30 or £3.80 large.

Winter 98: Last chance on the Navarin of Lamb for the moment..
We are pleased to take orders and arrange delivery

For your party, dinner party or an evening off for your cook.

Order any of the above, or prepared platters, such as our mixed cheeses, seafood specials etc.

Discounts for Large Quantities. 
We can supply everything for your parties: Wine, Food, Glasses, Ice Cubes, Wine Barrels 
(OK so you will have to supply the guests)
 

Please pop in and see us or ring us on 020 8769 3554 to place an order

Backreturn to home page for opening times, address etc.
 

URL: http://www.letourdefrance.demon.co.uk/mfpdj.html  Latest update: 04 July 2000