French food made with love

Fabrice Bouteloup grew up in Mayenne, near the border with Britanny in north-west France. Summers were spent on his grandmother’s farm, watching her rear pigs, make butter and milk the cows. For him Cuisine Grandmère is not a fad, it’s something that has inspired his cooking career.

He trained in France before moving to the UK in 1993. In Edinburgh, he worked in the Howard Hotel’s prestigious Restaurant 36 and the Atrium, having earned his stripes in London with Anthony Demetre, Michelin-starred chef at Putney Bridge.

Before starting their own business, Fabrice and Alison travelled the world working for private clients. Opening their restaurant Barley Bree was the obvious next step. There he combines his French sensibilities with Scotland’s seasonal produce, .

Fabrice’s has now started his new venture Les Bourgeois offering his delicious home-made and handpicked food on line.

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