To celebrate our lovely new French issue (have you seen it?), we’ve asked chefs at three of London’s top French restaurants to share a recipe with us

Cary Doherty’s steak tartare

  • Serves 4


240g of sirloin steak
Combine the ingredients and mix well
Remove all the fat sinew from the steak and finely dice the meat
Then add the dressing and mix well
Taste and add more salt or pepper if necessary
Toast two slices of baguette per person and dress with olive oil and salt
Arrange the steak tartare on a plate, place a quail egg with the top cut off on top of the meat
Garnish with the toast and serve with a side salad.

By Cary Doherty, head chef at Little Social

 Steak tartare recipe


Pan fried turbot with peas, mousserons, and herb gnocchi


600g of cooked and passed potatoes
110g Parmesan finely grated
32g salt
1 egg
1 egg yolk
150g pasta flour
100 g of assorted herbs (chervil,tarragon,parsley)
Add the Parmesan to the warm potato and mix gently to combine
Blend the egg, yolk and salt together to dissolve the salt. Add this to the potato mix and combine well
Add the flour and herbs and work to form a dough
Roll the dough into 5 or 6 sausage like logs and cut into equal sized pieces
Roll the pieces individually to form little balls
With the back of a floured fork gently push down to flatten each one slightly and to leave a nice imprint on the gnocchi
Blanch for 1 minute in simmering seasoned water and chill in iced water
When cold remove from the water and set aside
In a small sauté pan, gently sauté the mousserons in a knob of butter
Season generously with salt add a little chicken stock or water
Add the peas and finally the gnocchi
Finish with a squeeze of lemon and some chopped parsley
In a frying pan heat 2 tablespoons of grape seed oil and place the seasoned turbot fillet into it
Cook until golden on one side
Turn the fish, add a knob of butter and cook until golden brown
Finish with a squeeze of Lemon juice
Spoon the mousserons and gnocchi into a bowl, top with the fillet of turbot and drizzle over some of the cooking juices from the turbot pan

By Tommy Boland, head chef at Almeida

Little Social, Jason Atherton's Mayfair restaurant

Little Social, Mayfair

Apple tarte tatin with Crème Normande

  • Serves 4


120g Puff Pastry
110g softened salted butter
130g caster sugar
7 Braeburn apples, peeled, halved and cored
Roll the puff pastry out on a lightly floured surface to a 21cm round
Prick all over with a fork and rest in the fridge for 40 minutes
Spread the butter over the bottom of a 20cm tarte Tatin mould or an ovenproof, non-stick frying pan
Sprinkle the caster sugar over in an even layer, then arrange the apple halves over the sugar, standing them on their sides, with 2 halves in the middle
Lay the pastry round over the apples, tucking the edges down the side
Place the mould or pan over a medium heat on the hob for about 10 minutes or until the sugar starts to caramelise
Transfer it to an oven preheated to 160°C/Gas Mark 3 and bake for 11/2 hours
Mix all the ingredients for the crème Normande in a bowl, then cover with cling film and refrigerate for 1 hour
Remove the tart from the oven and leave to cool for at least 30 minutes
Invert the tarte Tatin on to a chopping board and cut it into 4 portions
Serve a generous spoonful of crème Normande with each portion of the warm tarte Tatin

By The Galvin Brothers

 Galvin Festival of Food and Drink

From 19th to 25th May the Galvin brothers will be hosting a seven-day celebration of the finest in French food and drink. Chris and Jeff Galvin will be at events in their seven restaurants in London and in Edinburgh beginning with a Mid 20th Century dinner at Galvin at the Windows on 19th May. The four-course Michelin-starred menu is inspired by the father of modern French cuisine Fernard Point and will see guests eating Point’s signature dishes Foie Gras en Brioche and Poulet de Bresse en Vessie (chicken from Bresse stuffed with truffles and foie gras and cooked in consommé). The meal will be served on the 28th floor covered balcony of Galvin at the Windows, in Mayfair. Tickets cost £120pp and the event starts at 7pm


What else….


*On Thursday 22nd May, a Champagne afternoon tea will be held at Galvin Demoiselle at Harrods’ Food Hall. Pommery’s ‘Les Clos Pompadour’ Champagne will be poured from Magnums guests will take away a special goodie bag. Tickets cost £24 and the even runs from 10am-8pm.


*Saturday 24th May will see the grand judging of the Apple Tarte Tatin Competition, with Grace Dent joining the Galvin Brothers on the panel to decide the winner. The competition is open to everyone, entrants must submit their homemade tarts via Twitter then the finalists will be judged at Glavin Bistrot de Luxe, Marylebone.