Our digital newsletter keeps you up to date with everything happening at Château Bouffémont – including recipes, interviews and activities in the local area

As the days grow longer and warmer, the grounds of the Château Bouffémont suddenly feel full to bursting with birdsong, blossoms and the tinkling of a little pre-dinner conversation. This week we celebrate the fast approach of summertime with something different – this recipe, the poetically-named Aubergine Garden dish, is the perfect serving option to complement the season.

As beautiful to look at as it is delicious to eat, the Aubergine Garden is destined to be a hit at any al fresco gathering. The photogenic combination of lush colours and rich textures pairs perfectly with both simple and extravagant table settings. The recipe is bursting with a multisensory appeal thanks to its striped Chioggia beet slices and a peppery hint of wasabi – a surefire way to impress guests.

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Our digital newsletter keeps you up to date with everything happening at Château Bouffémont – including recipes, interviews and activities in the local area

With our rolling grounds and luxe interiors, it’s no secret that here at the Château Bouffémont we are dedicated to the art of helping guests to relax – this means we know the importance of an afternoon treat or two. This week we are bringing you a little Château flavour with a recipe for a subtly sweet ricotta and raspberry loaf.

This is a tried-and tested crowd-pleaser, which can be enjoyed just as well with a loose-leaf tea infusion as it can with a glass of champagne. The feather-lightness of sugar and almond pairs perfectly with the rich tang of raspberries and the creamy finish of ricotta, combining into an unusually textured treat that guests are destined to remember.

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Our digital newsletter keeping you up to date with everything happening at Château Bouffémont – this week with a recipe for fresh cod cooked à l’étouffée with lemongrass, ginger and lime.

It’s fully on scarf weather outside – but while the air is crisp and the sun is shining, we at the Château Bouffémont are starting to dream about springtime. The days will soon be lengthening, with the frosted foliage in our grounds to be gradually replaced with the first blooms of the coming season. So how better to celebrate than with a fresh and nutritious recipe for the new year?

We will guide you through a recipe for cod cooked à l’étouffée – a braising technique where fresh fish will be covered with a small amount of liquid stock to become infused with lemongrass, ginger and lime. You may use either a fillet or a cod loin per serving, depending on how hungry your party is – the recipe serves four, but can be adjusted to suit smaller or larger appetites. Laurel leaves (also known as bay leaves) were known to symbolise victory in ancient Greek mythology – the perfect motif for this recipe, they have a bittersweet and lightly spicy tang that complements the citric freshness of the lime zest and lemongrass. A simple, elegant classic for either lunch or suppertime.

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