Bon appetit!

The best French chefs currently working in the UK have penned their favourite recipes for you to have the luxury of making in your own home. Just open a bottle of Pouille Fume to go with dinner in and enjoy a gastronomic evening in.

Eric Landeau, head chef at Le Bouchon Bordelais

Favourite starter: Ballotine de Foie Gras Maison

Chosen because: 'Foie Gras is one of the great gastronomic delights of France. I always try to incorporate it into celebration meals either at home or in the restaurant and the cold ballotine makes an ideal summer dish.'

Ingredients

1 lobe of duck foie gras
20cl port
20cl brandy
1tsp salt
1tsp pepper
1/2tsp nutmeg

Method

1. Place cling-film on flat tray, sprinkle with salt and pepper

2. Remove all traces of nerves and blood from foie gras

3. Lay foie gras on cling-film. Season with salt, pepper, nutmeg, port and brandy

4. Roll the foie gras as a ballotine (bundle) and cook in 20°C water for 30 minutes

Raymond Blanc, chef patron of Le Manoir aux Quat' Saisons

Favourite Main Course: La Poule au Pot

Chosen because: 'In 1664 King Henry IV of France, a good PR man, decreed that every peasant should have a 'poule au pot' (chicken in a pot) on Sundays. If the kings that followed had shared his wisdom, France might still have a monarchy today.'

Ingredients (serves 4)

1 x 1.7kg chicken, organic/free range (giblets and any traces of blood removed)
8 banana shallots, peeled
8 small carrots, peeled
2 leeks, trimmed, washed, cut across and tied together with string
2 turnips, medium, peeled and cut into 8 segments
4 sticks celery cut into 8 pieces
8 cloves garlic, peeled
1 bouquet garni (consisting of 8 sprigs of parsley, 4 sprigs of thyme, 3 bay leaves and sprig of tarragon)
8 black peppercorns
3 litres cold water
4tsp sea salt

Method:

1. Place chicken in saucepan just large enough to hold it with the vegetables

2. Cover with cold water and bring to boil, skim and add the remaining ingredients, simmer very gently for 40 to 50 minutes

3. When juice from thigh runs clear, chicken is cooked

4. Allow to rest for 20 minutes

5. Remove chicken from broth and carve into eight pieces, serve in soup bowls with some of the vegetables and plenty of the broth

Michel Roux, managing director of Le Gavroche

Favourite dessert: Almond Floating Islands

Chosen because: 'It is very French and I love it!'

2 litres milk
1 vanilla pod, split
12 egg yolks
750g caster sugar
almond essence
150g flaked almonds
about 1 litre water
8 egg whites

1. Bring 1 litre milk and vanilla pod to the boil, remove from heat, cover and leave to infuse for ten minutes

2. Beat egg yolks with 250g of sugar until thick and creamy. Bring milk back to the boil and pour on to yolk mixture, whisking continuously. Return mixture to saucepan and cook over low heat, stirring continuously with a spatula until the crËme anglaise thickens slightly. Add a few drops of almond essence. Pour into serving dish and keep cold

3. Toast almonds under medium-low grill, turning a couple of times until lightly and evenly browned

4. Pour equal quantities of milk and water into a wide pan to a depth of 6cm. Add about 50g of sugar - just enough to sweeten - and bring to a simmer