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 30/11/23 FCA content editor 30/11/23

CLASSIC SALMON TARTARE

Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school.

FCA content editor 8/6/23 FCA content editor 8/6/23

TOMATO TIAN

This recipe is a delicious way to savor the flavors of fresh, ripe tomatoes in season. A 'tian' is a French term used to describe an earthenware baking dish traditionally used for preparing and serving savory vegetable dishes. In this recipe, we use a small baking dish to create a beautiful and flavorful tomato tian that is easy to make with a vibrant, tasty result.

FCA content editor 18/5/23 FCA content editor 18/5/23

LEMON & GARLIC CHICKEN

Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.

FCA content editor 11/5/23 FCA content editor 11/5/23

CORSICAN RAGOUT

First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.