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Duchess 10

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  • Orange cheesecake

    Orange cheesecake

    Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes

  • Monkfish with vermouth and tarragon cream

    Monkfish with vermouth and tarragon cream

    A light and creamy herb sauce with an edge takes Matt Tebbutt’s monkfish dish to another level

  • Creamy chicken and ham pie

    Creamy chicken and ham pie

    This hearty creamy pie is brought to you from Alastair Hendy's Home Cook

COMMENTS MADE

  • On Baumann's Brasserie:

    Posted on 12th of August 2006

    I travel over forty miles everyweek just to visit this splendid restaurant. Value for money, great service( will miss Wendy) and excellent cuisine.