Maison Patron Dinner for 2

A classic Prix Fixe-style three course menu for two, inspired by Parisian bistros. The dishes are finished at home in a few simple steps, and include a starter of incredibly warming French onion soup, a main course of confit duck leg with luxurious gratin dauphinois and green beans on the side, plus two creamy chocolate mousse desserts to finish. Bon Appétit!
Allergens: Milk, Cereals, Sulphur, Celery, Eggs, Treenuts

Describe your Big Night moment
Where and when would you like your order delivered?
Delivery date

This delivery date is unavailable
Delivery address
Select delivery date
Starter: 2 x Traditional, French soup. Sliced caramelised onions, slowly cooked with, garlic puree, white wine, veal stock and brandy, finished with Meule du Jura cheese.
Allergens: lactose, gluten, sulphur dioxide

Mains: 2 x Duck Confit – Duck confit is one of our classic comfort dishes and it is carefully sourced from the Gers in the South West of France.The confit process of slowly cooking the duck leg during 7/8 hours in its own fat releases all the incredible flavours & allows the meat to fall off the bone.
Allergens: gluten, sulphites

Sides: 2 x Gratin Dauphinois – Layers of thinly sliced white potatoes cooked in pureed garlic and shallots, finished with rosemary, thyme and cream.
Gluten Free | Vegetarian
Allergens: lactose, traces of celery, sulphites

2 x Green Beans – Fresh green beans with butter.
Gluten Free | Vegetarian
Allergens: lactose

Dessert: 2 x Chocolate Mousse – Light, creamy and absolutely irresistible. Made with 80% cocoa, free range egg whites and sugar. French maman Marylene’s amazing recipe!
Gluten Free
Allergens: lactose, eggs, nuts
French Onion Soup (Preservation: 2 days)

1. Preheat grill.
2. Top your French bread with cheese and grill until melted.
3. Ignite the stove to medium.
4. Empty the onion soup into a saucepan.
5. Heat through until boiling and then take off heat.
6. Plate up and top or dip your cheesy toast.

Duck Confit (Preservation: 7 days)

1. Preheat the oven to 220°C fan.
2. Remove your duck from its packaging.
3. Heat in the oven for 10-12 mins or until skin is crispy.
4. Optional: Heat for 3-4 mins under your grill for extra crispy skin!
Plate up and drizzle red wine reduction over the duck.

Gratin Dauphinois (Preservation: 5 days)

1. Remove from the fridge 15-20 min before cooking.
2. Preheat the oven to 220°C fan.
3. Remove gratin dauphinois from packaging.
4. Heat in the oven for 10-12 mins or until slightly golden on top.
5. Plate up.

Green Beans (Preservation: 3 days)

1. Remove from the fridge 15-20 min before cooking.
2. Ignite stove on medium.
3. Remove the green beans from its packaging.
4. Add the butter first followed by the green beans.
5. Heat for 2-3 mins.
6. Plate up.