A Celebration of French Cuisine

When it comes to fine dining, French cuisine and cooking methods are at the heart of most dishes. And never more so than at The Chequers of Rowhook, where owner and award-winning chef, Tim Neal, believes in taking inspiration from the French greats and adding his own unique interpretation with local ingredients and methods. The result is a menu that is refined and elegant, and which reflects France’s culinary influence but still includes the great flavours of Sussex.

Q: Join us for a journey through France

A: This June, The Chequers is hosting a month-long celebration of French cuisine, with flavours and dishes inspired by the gastronomically great regions of Normandy, the Dordogne and the south.

The many recipes of France tell the story of their respective regions and of a different way of life. They reflect a region’s landscape, past and personality as well as showcasing many of the traditional and new methods of some of the best of French chefs like Escoffier.

Q: Normandy – haute cuisine heaven

A: During June, our menu will include dishes inspired by this region, famous for its expansive beaches and coastline and its rich historical past.

Oysters, scallops, prawns and Fruit de Mer are a staple part of the Normandy diet but equally well known is the Normandy cattle which produces milk for the region’s four AOC cheeses: Camembert, Pontl’Evêque, Livarot and Neufchâtel, as well as a number of other dairy products such as the creamy beurre d’Isigny.

Normandy is also home of the wholesome salt marsh lamb which often appears as a main dish. And of course, you can’t think of Normandy cuisine without thinking of its orchards, farm-produced cider and the area’s signature drink, Calvados. Perfect for washing down a Normandy apple tart.

Q: The delightful Dordogne

A: Quintessentially French, with its undulating landscape, meadows and vineyards and its ancient villages and rivers, no celebration of French cuisine would be complete without more than a nod to the ingredients, produce and recipes of the Dordogne.

Earthy, rich and sensational, regional legends include duck, goose and black truffles, producing Confit de Canard and Paté de Foie Gras. Goats cheese and walnuts are also famous along with many cheeses and hams.

Q: The bright and colourful flavours of Southern France

A: From the hills of the Auvergne to the cobbled streets and bistros of Lyon, the vast and diverse area of the south of France provide a smorgasbord of culinary inspiration. Wild trout and salmon, cheeses of all descriptions and an almost endless supply of different wines.

Specialities in the south of course include the Bouillabaisse of Marseille and Provence, the Pissaladière (a tart of anchovy, onion, tomato and olive) from Nice, Beef Daube and Tarte au Citron.

Our celebration of France will include a menu that offers a choice of three dishes each inspired by these three regions. Working with Hennings Wine of Pulborough, we’ll also be pairing our menu with some of the best French wines.

With the promise of our sunny terrace, lawns and long lingering evenings, our aim is to capture the essence of France in the flavours of Sussex. We’d be delighted if you’d help us to celebrate the very best of French cuisine.