Folie Douce

Seaforth. When the surf is rough and the roads bereft of Land Rovers you could almost imagine you’re in Saint-Jean-de-Luz, Basque County.

And doing that just got easier with the arrival of Folie Douce, a charming artisan catering company luring foodies and Francophiles over the bridge.

Helming the venture is chef Alban Silvestre. He’s rubbed toques with Alain Passard (L’Arpège) and Michel Guérard in France, and his CV alone warrants you trusting him with your catering needs.

But if you want proof before placing an order for 250 smoked duck canapés then you’re in luck. Out the back, Silvestre is flexing his creative muscle by serving up a selection of takeaway dishes based on seasons, market availability and his own inspiration.

Hungry northsides can feast upon coq au vin or epaule d’agneau confite (sage and rosemary-marinated lamb shoulder slow-cooked for five hours). And the snackier options are screaming “picnic” louder than wine-stained gingham. Paté de campagne is a pork and Armagnac country style terrine with gherkins, and the feather-light onion tart might just have you licking pastry flakes off your own clothes.

It might be March, but Western Europe is just warming up.