RECIPe
CATALOGUE.
CLASSIC FRENCH RAGOUT
This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.
CLOVE BUTTER
This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.
SALMON COULIBIAC
Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.
ŒUFS MAILLOTÉS
Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry
Gratin d’oeufs
A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce
CLASSIC BÉCHAMEL
In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.
Bistrot EGG SALAD
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.
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.
POMME PAVÉ
This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden-brown crust, this potato pavé will impress as a sophisticated side.
Normandy Mussels with Cider Velouté
The flavors of Normandy are deeply rooted in the pillars of cream, cider, calvados, and apples. In this region of France, these ingredients grace almost every recipe, and this mussel recipe is no exception. It takes a unique approach by incorporating cider instead of wine to steam the mussels, enhancing their flavors.
WARM GOATS CHEESE SALAD
This salad is a classic regional-style starter found in bistros all over France.
MARINATED ZUCCHINI
If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander.
CORN VELOUTÉ SOUP
This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
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.
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
CRÊPES FLAMBÉES
The iconic crêpes flambées are made à la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier and cognac. Impress guests with this dessert by flambéing the crêpes on a trivet sur la table and wait for the applause.
CHICKEN BERCY
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
POTAGE DUBARRY
Portage Dubarry (Cauliflower Cream Soup) is a French classic. A creamy, rich soup with an interesting backstory.
