09/08/2026
Did you know we wrote a cookbook? We are still a little giddy about it.
A heartfelt journey through classic European cuisine, rooted in French tradition. All the comforting, seasonal recipes you have spotted on our menus, inspired by Pascal’s family heritage. Plus the candid story behind Pompette, kitchen trials, pandemic pivots and all.
Bring a little Pompette magic into your own kitchen. The kind of meal that leaves you feeling just a little… pompette.
Still available, in the restaurant and online. Swipe for a peek of some of our favourite recipes.
Pascal & Laura x
Gougères
Lovely little Burgundian cheesy puffs, made in a classic way. Lots of chefs will make a choux pastry bun then pipe sauce into it – but for me, that’s cheating. The pastry is baked just so, so it’s enticingly soft and ever so slightly gooey in the centre.
Cervelle de Canut
A Lyonnaise classic served in the traditional bouchons of the city and a signature Pompette dish which translates as ‘the brain of the silk worker’. Working-class citizens in Lyon used to eat this humble snack of fresh cheese, onions and herbs for lunch. It often takes people by surprise and is a great example of a dish being so much more than the sum of its part
Rabbit Leg, Alsace Bacon & Mustard Sauce ‘Façon Racine’
This is a dish from Henry Harris at Racine which he’s given his blessing to include on our menu. We used to use whole rabbits, but rabbit leg works really well. It’s harmony on a plate, and simplicity too – four different elements, delivering a joy of colour; the pink, the brown, the green and the mustardy sauce which should be whisked in right at the end. Can you resist dipping a chip in that?
This jewel of French patisserie is known for its deeply caramelised crust and soft, custardy centre. These are notoriously difficult to cook, and something I’ve always admired. The secret to getting it right is to use a good-quality copper mould. They contain egg yolks – no whites – because the vineyard owners of Bordeaux needed the whites to clarify their w**es. We add a little caramel on top to perk things up
Amaretti Biscuits
These are Italy’s famous sweet little gems, crisp on the outside, chewy or cr
