The Little Paris Kitchen !

I'd heard about Rachel Khoo, an English girl who made the move to Paris to study at Le Cordon Bleu before I headed across to Paris myself.  I knew she ran an "underground" restaurant from her tiny kitchen in Paris and I also knew she had a BBC series and a cookbook (see here).

On my travels I did come across her cookbook (in French, of course).  I flicked the pages, but then put it back on the bookshelf.  I'm not sure why I did that.  I kinda regretted it.

Guess what Santa delivered....

....and, it's in English!

So what is the first dish cooked from this little magical cookbook, I hear you ask?  Well,


Poulet au citron et lavande

(lemon and lavender chicken), of course.


~  ~  ~

1 chicken jointed into 8-10 pieces | 2 tbsp dried lavender | 4 tbsp olive oil | 4 tbsp runny raw honey | 2 sprigs of thyme | finely grated zest and juice of 1 lemon | a generous pinch of salt


  1. Crush the lavender using a mortar and pestle and combine with the oil, honey, thyme, lemon zest and juice and mix well. 
  2. Add the chicken pieces and marinate for at least 30 minutes (or up to 4 hours).
  3. When ready, preheat the oven to 200 degrees and put the chicken and marinade into a roasting tin and sprinkle with a generous pinch of salt. 
  4. Roast the chicken for 45 minutes, turning the pieces over halfway.

~  ~  ~


My kitchen smells beautiful and it makes me think back to Provence as I used the dried lavender and olive oil that I brought back with me. 

It's so nice knowing that I'm only 45 minutes away from this wonderfully contented feeling I have right now after pulling the chicken out of the oven. 

Bon appetite!