Recipe: Feast of flavours

Chicken liver gâteau with port and onion chutney

Chicken liver gâteau with port and onion chutney - Credit: Archant

Chef and restaurateur Regis Crepy and his wife Martine have been running French restaurants in Suffolk for more than a quarter of a century.

The couple left Lille in the early 1980s, planning to spend a year in the UK to learn English, but ended up staying, building up businesses that over the years have won many awards.

Regis puts their success down to passion and a good attitude, along with some high-quality produce.

His latest project is a cookbook showcasing the flavours, styles and recipes from his three eateries in the county.

Bon Appetit, published last autumn, features classics such as soft poached eggs with spinach, bacon and hollandaise sauce and French onion soup, as well as many fish recipes with some real twists on presentation.


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It also includes pictures of Regis’s team hard at work at The Great House, Lavenham, which he has run for the past 28 years; Maison Bleue, a fish restaurant in Bury St Edmunds, and the Mariners waterside restaurant in Ipswich.

Try this recipe from the book:

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