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

The great English poet John Keats famously described autumn as the “season of mists and mellow fruitfulness” – a phrase that’s been on our minds as the summer draws to a close and the longer nights begin to gradually creep in. Even here at the Château Bouffémont there is a little nip in the air, and the leaves seem to be thinking about changing their colours. The transformation of the seasons calls for a recipe that’s a little more on the cosy and warming side, perfect for enjoying with friends – and what could be better than a classic girolle mushroom omelette?

Girolles are a specific (and extremely delicious) type of mushroom known for their creamy colouring and slightly sweet flavour profile. A beloved staple of chefs everywhere, girolles are best enjoyed in simple dishes such as omelettes, in order to truly appreciate the complexities and richness of their flavour. Rich in Vitamins C and D, a girolle omelette makes the perfect autumnal pick-me-up – especially when complemented by the timeless simplicity of a little salt, pepper, butter, garlic and olive oil. Divine.

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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

The Château Bouffémont is a dream destination for gourmands and foodies, thanks to our team’s abiding love for all things delicious. This week we will share a tried-and-tested favourite recipe for sous-vide roasted pork belly.

This succulent treat can be served on a rustic board surrounded with rocket for a casual  family lunch, or refined and nestled against some charred hispi cabbage for a special occasion. Pair it with a juicy Grenache to cut through the fat of the belly, or with apple sauce and a zingy Alsace Riesling. In order to allow the pork belly to crisp up and the fat to render off perfectly, we recommend placing the strips skin side down (Step 9) for as long as possible.

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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

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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Introducing a new digital newsletter to keep you up to date with everything happening at Château Bouffémont – including recipes, interviews and activities in the local area

Here at the Château Bouffémont, a love for people lies at the very heart of what we do – from organising an endless array of activities, to throwing an unbeatable party. It is our tightknit clan of staff, suppliers and guests that make this venue such a unique and special place.

To say thank you for being an important part of the Château family, we want to keep you in the loop with a new series of articles. These will let you know what is going on with us – expect interviews with team members and local personalities, recommendations for daytrips and activities in the surrounding Val-d’Oise area, and gastronomic guides to our favourite producers in the region. We will alternate between Q&As, recipes-of-the-month and informative articles to regularly provide a little slice of Château magic, sent straight to your inbox.

We are kicking off a new gastronomy series with this recipe from Paris-based chef Arthur Girard, who talked us through the steps needed to create his rustic salted loaf with figs and rosemary. Comfortingly warm and richly packed with flavour, this beautiful bread is destined to be a hit at brunches, picnics and get-togethers. The light tang of buttermilk combines with aromatic rosemary and juicy, jewel-like figs, finished with a sprinkling of salt to savour. A loaf for all seasons and occasions, this is the first of many delicious Château recipes to come.

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