A Food Lover's Night in Paris

Join us as we travel to the city of love, which is also one of the most iconic culinary destinations in the world. Esteemed Chef Anna Haugh has designed a menu that showcases some of her favourite dishes from her time working in Paris which is the perfect way to celebrate Valentine’s Day or reward yourself for all that good behaviour in January.

When: 10 - 11 February 2022
Price: £85 for two + £5.50 delivery
Cook-along length: 1hr

Vegetarian menu available

On the menu

This menu celebrates everything we love about Parisian cuisine – incredibly delicious food with a luxury and finesse that’s emblematic of French cooking. We begin with an amuse-bouche of potato and truffle velouté, followed by a starter of salmon two ways with pink peppercorns and pickled vegetables. For the main dish, Anna has created a French rendition of a classic beef wellington with pomme purée, tender vegetables and peppered jus, followed by a delicate macaron with Calamansi lemon mousse and fresh blueberries. Expect to learn skills and tips from a classically trained chef and enjoy a restaurant-quality meal with most of the hard work done for you (so just the fun parts!) We’ve also selected two fabulous English sparkling wines to pair with the menu which we think are on par with some of the finest French champagne (scroll down for more details).

View the menu with allergens

L’Amuse Bouche

Potato and truffle velouté

Assiette de Saumon Fumé

Hot-smoked salmon rillettes, cold-smoked salmon, pickled vegetables, pink peppercorns and edible flowers

Boeuf en Croûte et ses Légumes

Fillet of beef Wellington, pomme purée, Heritage carrots, tender stem broccoli and peppered jus


Calamansi lemon mousse, fresh blueberries, viola flowers


Vegetarian menu*

L’Amuse Bouche

Potato and truffle velouté

Salade de Courge et fromage de chèvre

Roasted butternut squash, butternut squash purée, goats curd and toasted pumpkin seeds

Betteraves en Croûte et ses Légumes

Beetroot Wellington with pomme purée, Heritage carrots, tenderstem broccoli, and peppered jus


Calamansi lemon mousse, fresh blueberries, viola flowers

*To book a vegetarian menu, please place an order for a regular box, then email hello@acookstour.co.uk with a note requesting the vegetarian menu. As the dishes serve two people, both participants must select either a vegetarian option or regular option, unfortunately, we cannot offer mixed menus.

Anna's Destination Notes

“When I first moved to Paris I was twenty years old and so hungry for knowledge. This menu is a luxurious reflection of all the things I learned when I was there, and it’s perfect for a little indulgence after a well-behaved January. Most of these dishes are highly technical, so it’s a great way to learn some new culinary skills with a few helpful shortcuts.

Of course, the Boeuf en Croûte is the showstopper and represents decadent and refined French cuisine at its best. I spent hours in my tiny Paris flat mastering this recipe and I can think of no better dish to celebrate Valentine’s Day. Being Irish I couldn’t help but sneak in a little potato, and I love how the potato and truffle velouté is as elevated as the other dishes but showcases my favourite humble ingredient. The luxurious and smooth texture of the soup is everything we associate with French cuisine, and who doesn’t love truffle?

I’ll never forget the sensation of sinking my teeth into my first macaron at Fauchon in Paris. The cracking of the shell on top, followed by the mildly chewy texture of the middle – just heaven. Macarons require a lot of skill which I’ve perfected over the years and this version with lemon mousse and fresh blueberries is the perfect finale for my menu.”

About your chef

Born in Dublin, Anna started her career working under prestigious chefs such as Shane Osborn at Pied à Terre before moving on to open Gordon Ramsay's London House, which won 3 AA rosettes during her first year in charge. In 2019, she launched her debut restaurant Myrtle in Chelsea, which serves an Irish-inspired menu and has a predominantly female-led kitchen, winning awards for its elegant style of cooking. Anna is one of the professional chefs on BBC's Ready Steady Cook and has also won Food and Wine's awards for Best International Chef, in addition to being a presenter and chef on Saturday Kitchen and guest judge on MasterChef.

Wine pairings

We’re partnered with our friends at Gusbourne wines to offer two special sparkling wines with this menu – their 2018 Brut Reserve and 2017 Rose. Known for making some of the finest English wines, Gusbourne’s award-winning sparkling is produced on their estate in Appledore, Kent and is regularly served at Buckingham Palace and a favourite at Rocket events. We also have a delicious red and white wine pairing from our friends at Decorum, and a fabulous Espresso Martini from NIO cocktails. Plus, don’t miss the cheeseboard featuring four of the best British cheese made in classic French style served with Peter’s Yard sourdough crackers and a cherry amaretto chutney.

About the wine pairing masterclass

Laura Rhys MS is the Global Brand Ambassador at Gusbourne Wines. She will be leading a wine pairing masterclass during the cook-along for those participants who wish to learn a bit more about Gusbourne's award-winning English sparkling wine.

Laura is inspired by the passion of English winemakers. She won the prestigious "UK Sommelier of the Year" title in 2009 and achieved Master Sommelier status from the Court of Master Sommeliers in 2010. Laura joined Gusbourne in 2015 where her role encompasses ambassadorial and development duties both in UK and internationally. She works closely with winemaker Charlie Holland and the winemaking and vineyard teams. She is an active member of the Court of Master Sommeliers Europe and a regular host of tastings, wine dinners and seminars.

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