FCA content editor 30/9/24 FCA content editor 30/9/24

CORDON BLEU TWO WAYS

I’m revisiting one of the ultimate French comfort foods—cordon bleu, two ways! First, we’ve got the classic chicken, ham, and cheese combo, and then a twist with veal, pancetta, and blue cheese.

FCA content editor 10/5/24 FCA content editor 10/5/24

Bocuse POULET AU VINAIGRE

This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.

FCA content editor 9/3/24 FCA content editor 9/3/24

DIJON CHICKEN

Dijon Chicken in mustard sauce

FCA content editor 4/12/23 FCA content editor 4/12/23

A French Christmas Menu

It won’t come as a surprise that we go all out for food at Christmas. The menu is an elaborate affair, a series of courses that focus on quality ingredients and flavors. People don’t think twice about splurging on quality products like foie gras, cheese, wine, and Champagne to celebrate the occasion.

FCA content editor 2/11/23 FCA content editor 2/11/23

LE POULET A La BIERE

Known as Coq à la Bière, this dish is typically made with rooster in France, which is hard to come by these days. Therefore, I recommend using a high-quality chicken as a substitute. Coq à la Bière is the North's response to the famous Coq au Vin, with beer taking center stage instead of wine. To ensure a perfect result, it's essential to use a fine-quality amber Belgian beer, infusing the dish with a distinctive malty flavor and a rich color that sets it apart from the traditional Coq au Vin.

FCA content editor 20/10/23 FCA content editor 20/10/23

CHICKEN IN CREAM BOCUSE STYLE

The Paul Bocuse method uses an entire chicken, including the offcuts and carcass, to create a chicken dish with a sauce. Everything gets cooked together. This approach not only eliminates waste but also imparts additional flavor, avoiding the need for stock.

FCA content editor 12/10/23 FCA content editor 12/10/23

CHICKEN VELOUTE SAUCE

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.

FCA content editor 1/10/23 FCA content editor 1/10/23

SAUCE LYONNAISE

This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.

FCA content editor 28/9/23 FCA content editor 28/9/23

EASY DEMI GLACE

The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.

FCA content editor 28/7/23 FCA content editor 28/7/23

ESCOFFIER CHICKEN marseillaise

Poulet Sauté a la Marseillaise is highly unusual in traditional French cuisine. This chicken dish beautifully blends chili with classic French techniques to create a fiery flavor profile.

FCA content editor 17/3/23 FCA content editor 17/3/23

30 CLOVES GARLIC CHICKEN

In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.

FCA content editor 9/2/23 FCA content editor 9/2/23

CHICKEN FRICASSEE

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

FCA content editor 17/12/22 FCA content editor 17/12/22

ESCOFFIER GOURMET CHICKEN

The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.