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Suffolk restaurateurs launch new French takeaway brand...

Suffolk restaurateurs launch new French takeaway brand

A town’s takeaway food is being taken to new heights after being given a classic cuisine makeover by a top French chef.

Chef and restaurateur Pascal Canevet decided to try his hand at fast food after the coronavirus lockdown prompted a fresh look at the business.

Now he and wife Karine – owners of the award-winning Maison Bleue restaurant in Bury St Edmunds – have launched a new takeaway brand called LÉA. It offers French modern cuisine – including classic dishes such as smoked salmon tzatziki, ham hock terrine, beef Bourguignon, crème caramel and chocolate mousse – as part of a pick-and-mix service.

The new business – launched on Tuesday, October 6 – is open from 8am to 6pm, Tuesdays to Saturdays and operates alongside the sit-down restaurant. T

he food is served in glass containers designed to be heated, with food eaten straight from the pot. The glass pots can be returned to Maison Bleue, which is also offering a loyalty card.

There are five starters, main courses and desserts on offer, including vegetarian options. “We felt people were hungry for new flavours – simple dishes that they could serve anywhere and enjoy. Our LÉAs are perfect for anyone looking for fuss-free good food,” said Mr Canevet, who is originally from Brittany and promotes locally-grown produce.

While the business has started in Bury, the couple hope to expand and open more outlets.

“LÉA is fresh and fun fast-food à la française. We are starting small in Bury St Edmunds but have plans to open LÉA food boutiques in the near future. Watch this space.”

The couple took over the restaurant – which has been going for 21 years – in 2011 and have strived to enlarge its customer base and attract younger diners.

The business is five-star rated by Trip Advisor reviewers “As a business we are quality and service driven setting high standards with our renowned attention to detail as a known benchmark to other restaurateurs and we always aim high,” said the chef. “Our secret to underpinning these results is a happy team, meeting hospitality training standards at one end but outperforming these through committed and friendly leadership.

Consistently achieving year-on-year accolades, together with reviews on social media, verifies our outstanding levels of cuisine and service.”